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Dessert

Lemon Cheese-cakes

A small lemon‑flavored cheese cake baked in puff pastry‑lined pattypans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Lemon Cheese-cakes

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. Grate the rind of the lemon and mix it with the sugar.

  2. Crush and combine with the yolks of the eggs and half the quantity of whites, whisked well.

Make the filling

  1. Beat the mixture thoroughly, then add the cream, oiled butter, and lemon juice gradually, stirring quickly.

Bake

  1. Preheat the oven to 350°F (175°C).

  2. Line pattypans with the puff pastry and fill them halfway with the mixture.

  3. Bake for 30 minutes until set.

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 + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Orange + brandytop 15% of all pairs
    Smell alikelow
    Cooked together2,706 recipes

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

  5. Butter + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Egg yolks
Thicken the filling and give it a rich, set custard structure as they cook.
Egg whites
Add lightness and help the filling set with a delicate structure.
Butter
Adds richness and a smooth, tender texture to the filling.
Cream
Adds moisture and richness, softening the set filling.
Lemon juice
Provides the sharp acidity that flavours the filling.

The step that matters

Adding the cream, butter and lemon juice. Adding the liquid and fat gradually while stirring quickly keeps the mixture smooth and prevents the lemon juice from curdling the egg proteins before baking.

Swap the orange

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

  1. Vanillafits better
  2. Raspberryfits better
  3. Apricotfits about as well
  4. Orangethe original

Fit is the average pairing score against sugar, egg, cream, butter, lemon, 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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