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Very Good Lemon Creams Made Without Cream

A lemon custard made by steeping lemon rinds in water, straining, and cooking with sugar and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Very Good Lemon Creams Made Without Cream

Why it works: Lemon and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Very Good Lemon Creams Made Without Cream

Ingredients

Directions

Infuse

  1. Pour the spring water over the thin rinds of the lemons and add the sugar.

  2. Let it sit for 6 hours.

  3. Strain the mixture.

  4. Remove the lemon rinds.

Make the custard

  1. Add the juice of the lemons and the beaten eggs, also strained.

  2. Stir the mixture continuously over gentle heat for 6 to 8 minutes until it thickens.

  3. For a lighter cream, use only the yolks of the eggs.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set the custard as they thicken over gentle heat, giving it body and structure.
Sugar
Sweetens the custard and balances the sharpness of the lemon juice.
Lemons
Provide the juice for acidity and aroma, and the rinds flavour the infused liquid.

The step that matters

Stir the mixture continuously over gentle heat. Egg proteins thicken the custard but can curdle and turn grainy if the heat is too high or the mixture is left unstirred, so gentle, constant stirring keeps it smooth.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, egg):

  1. Vanillafits better
  2. Raisinfits about as well
  3. Lemonthe original
  4. Datesfits less well

Fit is the average pairing score against sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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