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Lemon Cheese Cakes

A lemon cake made with eggs, sugar, butter, and pastry-lined patty pans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Lemon Cheese Cakes

Why it works: Lemon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Lemon Cheese Cakes

Ingredients

Directions

Make the lemon filling

  1. Beat the eggs and add them to the lemon juice.

  2. Strain the mixture into a saucepan, then add the butter and sugar.

  3. Simmer slowly until the mixture reaches the consistency of honey.

  4. Remove from heat and stir until cool.

Bake

  1. Line patty pans with pastry, fill with the lemon mixture, and return to the oven for a few minutes to brown slightly.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

  5. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

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

Sugar and lemon 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
Thicken the filling as they set with gentle heat, giving the curd its body.
Butter
Adds richness and smoothness, giving the filling a silky texture.
Sugar
Sweetens the filling and helps it thicken to a honey-like consistency.
Lemon juice
Provides the sharp acidity that defines the filling's flavour.

The step that matters

Simmer slowly until the mixture reaches the consistency of honey. Eggs thicken when heated gently, but too much heat can scramble them. Slow simmering lets the filling thicken smoothly into a curd.

Swap the lemon

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

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

Fit is the average pairing score against sugar, egg, butter. 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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