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Dessert

Yellow Lemon-cream Without Cream

A lemon custard made with lemon peel, juice, sugar, and egg yolks, thickened over gentle heat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Yellow Lemon-cream Without Cream

Ingredients

Directions

Prepare the flavourings

  1. Peel the lemons very thinly and place the peels in a saucepan with the water.

  2. Squeeze the juice from the lemons and add it to the sugar, mixing well.

Make the cream

  1. Beat the egg yolks until well combined, then add the lemon peels and juice mixture.

  2. Strain the mixture through a fine cloth into a saucepan.

  3. Set the saucepan over gentle heat and stir continuously until thick and scalding hot, but do not let it boil.

  4. Pour the mixture into jelly glasses.

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.

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

Egg yolks
Thicken the cream as their proteins gently set when heated, giving it a rich, smooth body.
Lemon juice
Provides sharp acidity and the main citrus flavour that balances the sweetness.
Sugar
Sweetens the cream and offsets the sharpness of the lemon juice.
Lemon peel
Adds fragrant citrus oils that give aroma beyond the juice's flavour.

The step that matters

Stir over gentle heat and do not boil. Egg yolk proteins thicken the cream as they set gently. If the mixture gets too hot or boils, the yolks can scramble and curdle, leaving a grainy texture instead of a smooth custard.

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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