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Dessert

Lemon Honey

A sweet lemon preserve made by cooking sugar, butter, eggs, and lemon rind until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 Honey

Ingredients

Directions

Prepare

  1. Combine sugar and butter in a basin.

  2. Place the basin in a dish of boiling water over heat.

  3. Beat the eggs.

  4. Add the grated lemon rind.

Cook

  1. Stir the egg mixture into the melted sugar and butter.

  2. Cook until thick and clear like honey, stirring.

Store

  1. Transfer to a tight preserve jar for storage.

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 + 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. Lemon + eggtop 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

White sugar
Provides sweetness and body as it melts into the syrup.
Egg yolks
Thicken the mixture as they gently cook and set.
Lemon juice
Adds sharp acidity that balances the sweetness.
Lemon rind
Adds fragrant lemon aroma from the oils in the peel.
Butter
Adds richness and a smooth, silky fat to the mixture.

The step that matters

Cook gently over boiling water. Egg proteins thicken the mixture as they warm, but if the heat is too fierce they set into lumps. Gentle heat from the water bath keeps the honey smooth and glossy.

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.

More lemon honey recipes

Cake 7Custard 7Syrup 6Preserve 3 See all 4 →

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