Used in 1234 recipes at an average of 3.516%.
There are a lot of Lemon Meringue Pie recipes on here, this is just another take on it.
This one is string on the butteriness, and cream. Light on the sugary meringue.
FE Lemon is chosen because it will outlast the steep needed for the custard. It can be substituted with your favourite lemon, just push it a bit higher to last through the steep.
FA Custard Premium is much maligned, and may be hard to get in your territory - it can be substituted with CAP Vanilla Custard if you choose.
HS French Vanilla IceCream can be swapped out with LB Vanilla Ice Cream should you choose.
Let it steep for a while in order to get the custards and creams to bloom.
21 Days is a good while for this.
Just another lemon meringue pie?
7# version and I’ll keep updating.
I used to love dinner lady when buying commercial ejuices... With diy I Found that I prefer more creamy and cookye than fruity and sugary.
So if you’re opposite than me, just go back and choose another recipe.
So... In here...
Because of the sugar cookie, you have more of a fluffy crust than what a 0.75 FA cookie would do “crunchy-wise”. Feel free to choose that.
I almost left the responsibility of “lemon” in the hands of cap meringue pie as I’m not a great fan of strong fruit vapes, but had to give it a go to the pair lemon Sicily + FE Lemon, witch rounded the profile and was just enough to make sure it does taste like there’s any authentic lemon there.
Enough with this shit about process.
Hope you enjoy!
Lots of love and flavor <3
This is an attempt at Vapetasia Rainbow Road. Pretty spot imo. Enjoy!!
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Perfectly recreating a breakfast favorite in vape liquid form, this flavor mixes your favorite cereal with freshly picked mixed berries and splashes them into a bowl of rich, creamy milk.
A Strawberry Banana Kiwi Yogurt.
Sweeten to Taste.
I honestly wanted to make a tasty, basic, shake and vape recipe based on the profile picture I stumbled across while on Wendy Vapes Moist Monday.
It's smooth and tasty right off the shake the strawberry will come out a bit more at the three day mark while the kiwi will settle into more of a mid note.
Be beautiful to each other, educate, advocate, be good for this community!
Lemon meringue pie- a tart lemon curd, sweet fluffy meringue and a buttery pastry. I tried really hard to get the balance between the flavours right so it was authentic to eating an actual lemon meringue pie.
CAP Lemon Meringue Pie is the main player. I just accentuated what it already has and filled in where I felt it was lacking. I tried using VT Lemon Meringue Tart but CAP worked better for the type of LMP I had envisioned.
FE Lemon (aka ‘Xpress Flavour’ Lemon on Chefs) and LA Cream Cheese Icing make up the lemon curd layer. FE is just a really lovely lemon and works perfectly here to create that lemon meringue pie kinda lemon. If you want it more lemon-y you can bump it up to 1.5%. LA CCI is what makes this mix so good. It gives it richness, mouthfeel and makes
it a lemon curd rather than just a lemon. I think it needs a bit of a steep to really start working though. I wanted to avoid using a custard or anything too creamy so as not to mute the acidity of the lemon.
INW Biscuit and CAP Sugar Cookie create the buttery bakery layer. You can definitely sub INW Biscuit for JF. Most of the versions before this one I made with JF. The INW just seemed a touch more present after the steep.
FA Meringue is obviously the meringue layer, but it also sweetens the whole mix as well as softening any of the harsh edges of the lemon.
I like to use CAP SS at 0.5% but you can obviously sweeten to your own tastes. I think it does need at least a bit of sweetener to brighten everything up.
You can leave overnight and it’s ok but it gets so much better after at least a weeks steep.
I tested it on a single coil in the Hadaly and i got a really great balance in the layers- the lemon, the pastry/ bakery and the meringue were all present and easily identifiable. I went onto test it on a couple of dual coil RDAs and although still good the layers were a bit less distinct. I personally have found this recipe works far better with a more restricted airflow. I tried on the Drop Dead with the airflow wide open and I mainly just got lemon. Once the airflow was closed a little more than halfway a lot more of the profile came through.
I’d really love to hear feedback-
any criticisms and suggestions as to how I could improve the recipe would be much appreciated.
This is one of my first recipes that I was genuinely happy with. Then INW Yes, We Cheesecake came along, and I became ecstatic, and this recipe became one of my ADVs. This is a lemon meringue cheesecake where the lemon curd and meringue are reminiscent of the pies my grandmother used to make. At the same time, it presents the mouthfeel and the rich creaminess you get from a traditional cheesecake recipe. I am fairly new to mixing and would love any feedback that the community might have to offer. Please mix, share, and enjoy.
I recently had a piece of lemon and coconut cream cake and enjoyed it so much that I decided to try and capture the experience in vape form.
Lemon needs to be at the forefront of the profile as it is the dominant flavour, so I used relatively high percentages of FA lemon Sicily and VT sour lemon.
I then added some CAP lemon meringue pie as a bridge to the 'cake' part of the profile, rounding it out with a dash of FW yellow cake, INW yes we cheesecake and some LB vanilla ice cream.
The VIC bridges nicely; it adds vanilla flavour to the cake and sets up the coconut cream together with some WF coconut custard, which leaves FW sweet coconut to add a more authentic coconut flavour - this is the sprinkle of coconut on top of the cake.
I found I had to be sparing with the coconut as it has a strange muting effect on the lemon and can easily overwhelm it if too much is used.
In order for the cream to come through properly, this recipe needs a 7 day steep, but it is actually pretty nice straight away.
In terms of subs, you could swap out the VIC for a cream/cream combo of your choice (may try sweet cream and cream fresh), and you could also swap out the cake for a pastry to turn the cake into a pie.
Please mix, enjoy and let me know what you think!
Lemon meringue pie with mascarpone cheese layer.
I wanted to post a lemon meringue recipe but at the same time to make it a bit different from the other ones published.
CAP Lemon Meringue pie is my go to, so it was an obvious choice.
FA lemon Sicily for me is the best lemon by far although it fades.
1% is all you need to support CAPs Lemon Meringue Pie.
The marscarpone Layer is made with HS Italian Cream wich is an awsame cream, its rich, thick and buttery but gets a bit cheesy wich here fits wonderfully.
And TPA Cheesecake with Graham Crust that adds more cheesecake flavour and a graham base for our crust.
CAP Golden Butter 0.5% just because its a key ingredient in pies and makes the graham base a bit more pie like.
And Finally FA Meringue one of my favourite flavourings and how can you not add Meringue to a Lemon Meringue pie?!