Used in 1372 recipes at an average of 3.543%.
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?!
A creamy, tangy and sweet lemon pudding.
Lemon Sicily and Juicy Lemon make a great lemon flavour in combination, with the tang from lemon sicily being smoothed out by the juicy lemon and creating a beautiful dessert lemon flavour.
I used Lemon Meringue Pie as a bridge into the creams (which form the pudding layer of the recipe), as it has a hint of creaminess and Meringue to add sweetness.
For the creams, I wanted something light, flavourful and sweet, but that wasn't overpowering and would support the lemon. This is a combination I have used to good effect in other recipes, and it seems to work well here.
VT pudding base rounds the whole thing off, adding a lovely mouth feel and roundness to the vape.
This needs a couple of weeks to steep and get to the sweet spot, but I have been trying it since I made it and it is really good so far.
I would appreciate any feedback! 😊
Edit: a friend has told me that this is extremely similar to/a clone of Milkman's Pudding. I haven't tried it, but if you have and you liked it, give this a go.
Simple and good lemon cupcake.
Fa Pandoro: since i tried it i wanted it in everything its awsame, tastes like "pannetone" with a bit more lemon than the real one.
Mixed with CAP Vanilla Cupcake wich is more of the frosting rather than the bakery makes a deliciuos lemon cupcake.
CAP Lemon Meringue adds a sweeter lemon to the mix.
CAP Butter Cream an obvious choice in cupcakes, 1% is my go to percentage and it fits perfectly. Adds a bit of butter, mouthfeel and a sour milky note to the frosting.
This recipe could be much more complex but simple things some times are better so.. enjoy!
Named for my baby( Beautiful Crazy)
Among the flavors I ordered were cap lemon meringue pie ana d blood orange. I’ve been really stuck on lemon lately. Can’t vape anything else. So I figured I’d find what can be added to it! So I decided on black berry But it didn’t blend. Blood orange being citrus yet closer to black Berry also so it is a good correlating note for this recipe which got my top and supporting notes all the way fermented with each other. For my base I choose deep fried sweet pastry dough and biscuit finally I brought in fw yogurt to draw everything in tighter and give a smoother exhale.