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Dessert

Lemon Mince-Pie

A pastry pie filled with lemon peel, apples, suet, currants, sugar, and optional candied fruit and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Currant and brandy are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 3,057 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Lemon Mince-Pie

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the filling

  1. Squeeze the juice of the lemon.

  2. Boil the lemon peel until tender, then mash it.

  3. Add the mashed lemon peel, apples, suet, currants, sugar, and lemon juice to a bowl. Mix in candied fruits and brandy if desired.

Assemble and bake

  1. Make a short crust pastry and line pans with it.

  2. Fill the pastry with the mixture and cover with more pastry.

  3. Bake in a moderate oven at 350°F (175°C) until golden.

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. Currant + brandytop 7% of all pairs
    Smell alikelow
    Cooked together3,057 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Apple + brandytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,291 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Apple + curranttop 12% of all pairs
    Smell alikelow
    Cooked together1,918 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Lemon + appletop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 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

Suet
Adds richness and a moist, tender texture to the filling.
Currants
Provide sweetness and chewy texture within the filling.
Apples
Add moisture and bulk, softening as the pie bakes.
Sugar
Sweetens the filling and helps balance the tartness of the lemon.

Swap the lemon

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

  1. Apricotfits better
  2. Pearfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against apple, currant, sugar, brandy. 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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