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(FW) Lemon Meringue Pie


By: Flavor West (FW)
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Used in 904 recipes at an average of 2.92%.

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38 DIY E-Liquid Recipes found


Well this is a recipe that kind of built itself. I got lemon cookie super concentrate from real flavors and wanted to make a recipe that is built around the lemon cookie. Well after a little research I came up with the perfect recipe to help make lemon cookie sc shine. It blends very nicely it is good after one day but its at it's best after 4 days. It has a lot of flavors in this recipe but the ends justify the means. In other words this recipe tastes so good it is worth using all the flavors as listed in the recipe trust and believe you won't be disappointed.

1

A while ago i had the urge to create a lemon-y cream-y recipe and tried a lot of combinations. Then last month i finally picked up the last ingredients to mix dazcole's "Dinner Lady A Lemon Tart Remix" and loved it, but still i wanted something more creamy, so with what i learned from my earlier tests i changed some things up a bit.

I made the creams a little heavier and put them a bit more upfront by reducing the lemon, using TFA's Butter instead of CAP's Golden Butter and added some Marshmallow for some of the Meringue as well as using CAP's Vanilla Custard instead of FA's Custard Pi.
To meld everything together i used TPA's Dragonfruit which worked really well and rounded everything up nicely.

I really love this recipe with a little Menthol added. Polar Blast should also work really well.
If you like it, please leave a rating.

Best after 3-5 Days but it's also good as S&V


Special Thanks to dazcole for his original work on "Dinner Lady A Lemon Tart Remix", his inspiration and permission to share this recipe.

2

As many of you know Dazcole's Lemon Tart (Remix) is fantastic! If your like me you have probably tried it and haven't tried the original. So I want to give a big shout out to Dazcole for opening my eyes to this stuff!

Last week I was at a B&M who carried Dinner Lady and thought, what the heck lets give this stuff a try. The first thing that caught my attention when I unscrewed the dropper was the color. It was very light in color, almost clear, and when going through the cloning process this helped me narrow down my choices a lot. I knew immediately that FA Custard was out because that stuff will turn a bottle brown at 1%. So my obvious choice to get that sweet eggy note was FA Meringue. At 2% it isn't overbearing and adds body to the recipe.

Next step was the crust. This was the tricky part. Since the OG is so light in color it ruled out many of my options for crust. I was going through my stash and stumbled across FA Apple Pie. It does not impart much of the apple but more of a store bought pie crust taste. At 2% we get the right amount of texture for the crust.

Last, but not least, the lemon. If anyone has had Dinner Lady, you know that there is lemon meringue pie in it. Why? Fruit Loops. You taste fruit loops through out the entire vape, but in a good way. So i knew that LMP had to be in there. After playing with CAP's and FW's version i decided to use both. FW's is a much sweeter (sugar) fruit loops and less meringue, where CAP's has more of a creamy fruit loop taste. I landed on 4% CAP and 2.5% FW which seems to work perfectly. FA Lemon Sicily accent's the LMP and helps keep it from being a straight up cereal vape.

The OG probably has 1-2% sweetener, but since DIY, I have become super sensitive to sweetener and can only take a few vapes of most premium juice. Fell free to leave it out or sweeten to your liking. My first attempts were without sweetener, but felt that the vape really benefits from using it at 0.5%

All in all I feel that this is pretty much spot on to the OG. If I had to put a number on it, I would say it is 90% there. But hey that's not just for me to say, so let me know what you think and enjoy.

sub 4% cap ny cheesecake or 4% tpa cheesecake graham crust if you don’t have fw
sub 1% tpa graham cracker clear if you do not have fw
I am a inw raspberry molina junkie. in my opinion there is not a better single raspberry. it is sweet and authentic of a very ripe raspberry. as with most ink flavors (especially fruits) they are authentic to the point that some may even get the greens/leafy hint as if the fruit was eaten directly from the plant. the raspberry runner up for me is definitely tpa raspberry sweet, its like the raspberry sibling of tpa strawberry ripe. I find that it helps keep the raspberry balanced from being either too authentic or too artificial with its tart and sweet properties.
once again fa custard used for its slight lemon note that helps keep fruit flavors prominent even after a steep especially helpful in heavier cream type recipes. fw lemon meringue pie also helps to add to the texture and sweetness while assisting the raspberry brightness. if you do not yet have cap vanilla whipped cream just get it. it has replaced fa whipped cream not only because I think it tastes better but also because it is very readily available. i like whipped cream on any and all desserts and cap whipped cream gives me that dollop of sweet fluffy dairy goodness.

sub 4% cap ny cheesecake or 4% tpa cheesecake graham crust if you don’t have fw
sub 1% tpa graham cracker clear if you do not have fw
fa custard used for the lemon hint it has that can aid with keeping strawberry from getting drowned out from heavier cream type recipes. i have found fw blueberry to be the most complete/balances and versatile of any blueberry I have tried. It is a nice balance between a candy blueberry and a natural blueberry while leaning a little more to the candy taste which in my opinion is preferred when being used in a dessert. fa black currant is such a versatile flavor that all mixers should have. It pairs excellent with blueberry in lower percentages making it a bit more “authentic”.
lemon meringue pie used here not only because lemon and blueberry were meant for each other but it enhances the authenticity of the cheesecake. tpa dragonfruit also works to boost raspberry. tpa vanilla custard I use in nearly everything at 1% as its a fantastic sweetener that goes with everything for my tastes. if you do not yet have cap vanilla whipped cream just get it. it has replaced fa whipped cream not only because I think it tastes better but also because it is very readily available. i like whipped cream on any and all desserts and cap whipped cream gives me that dollop of sweet fluffy dairy goodness.

sub 4% cap ny cheesecake or 4% tpa cheesecake graham crust if you don’t have fw
sub 1% tpa graham cracker clear if you do not have fw
fa custard used for the lemon hint it has that can aid with keeping strawberry from getting drowned out from heavier cream type recipes. fw lemon meringue pie also helps to add to the texture and sweetness while assisting the strawberry brightness. I am so glad I discovered tpa organic strawberry. it is so authentic and paired with tpa strawberry ripe you end up with what has become my favorite strawberry combo. strawberry ripe is my favorite standalone strawberry but unfortunately it has a tendency of getting weaker/muted over time if the percentage used isn’t boosted, especially in custards and creams (hence the combo of it with tpa organic strawberry). tpa dragonfruit used to boost strawberry which was the first flavor enhancement tip I got when I started DIY and I continue to swear by its addition with raspberry and strawberry recipes. tpa vanilla custard I use in nearly everything at 1% as its a fantastic sweetener that goes with everything for my tastes. if you do not yet have cap vanilla whipped cream just get it. it has replaced fa whipped cream not only because I think it tastes better but also because it is very readily available. i like whipped cream on any and all desserts and cap whipped cream gives me that dollop of sweet fluffy dairy goodness.

A Lemon AND Lime meringue pie. Unashamedly lots of citrus kick here

5 day steep preferred

55

This is my remix of the popular UK e liquid lemon tart by dinner lady e liquids.

DIYorDIE Runner up recipe of the year!!!

This was a very long journey and i hope i've done some justice in attempting to copy it..... even if i did'nt ha i hope i've created a tasty lemon tart for you all to enjoy. I've managed to create its profile very well with sharp lemon curd followed by a creamy fluffy meringue finishing off with a buttery pastry crust.

notes...

FW Lemon meringue pie

I needed a profile to start with and this flavour seemed to work,its profile works very well with the other ingredients its lemon flavour is very bright and more forward and stronger than capellas offering. The meringue and pastry wasn't an issue at the time because i knew that could be worked on. The 3% was enough as a starting point without it taking over the recipe.

FA Lemon Sicily/Capella Juicy Lemon

This was the most tricky part of the recipe theres so many lemons to chose from it was a minefield and completely had my headspinning. I tried them all in various percentages and combinations. some were to authentic taking on a sour aspect that didn't suit the profile. I knew i already had a good lemon within the FW lemon meringue pie,but it wasn't bright enough. Everyone knows FA lemon sicily is a fantastic lemon so i had to use it. I pushed it to higher percentage because the lemon was the main profile of dinner lady lemon tart. It's vibrant and not sour and it really started to work in what i was trying to achieve. Again this was probably enough to complete the lemon profile but i was concerned overtime it might fade so another lemon i really liked and thought it would complement is capella juicy lemon. Adding a small percentage just built on each other creating a bolder lemon with some added sweetness and juice. They really work well together and that was the lemon complete.

FA Custard PI 3.14

I needed something to create the curd aspect i tried alot of variations and to this day this is one aspect that still bugs me and is something i'll go back to. However this seems my best option so it stays for the time being. It seems to work very well with combining with the lemons and the pie. Its not a heavy custard like capella vanilla custard which i did try and to some degree it works,but it does add vanilla which i didn't want in the recipe. Custard pi gives it that creamy curd feel and the custard also has citrus notes which is a win win and really works well into the lemons to create a kind of curd.

TFA Graham Cracker Clear/INW Biscuit/Capella Golden Butter

These 3 created the pastry base and worked excellent into the lemon meringue pie base. I love graham cracker clear and i think its in the original it lends to a nice creamy biscuit base and adding the biscuit at a lower percentage and the butter works its magic in creating a nice pastry filling.

FA Meringue

We all now about this flavour it just works!!!! its in the original and it had to be in here. it's really forward in the original and pushing it to 1.5% is enough to give you that fluffy light mouthfull.

Sweetner

I added 0.75% mainly down to it being mainstream juice the original is sweet so why not,a little of whats good doesn't hurt . I also feel it tones down the lemons and turns them more into a cooked lemon rather than a sour fresh squeezed lemon. you can leave it out should you wish its still great without it.

TFA Bavarian Cream

I added this at a small percentage just to combine the whole recipe ,it also works well into the custard and lemons and hopefully ups the curd aspect aswell as adding a little glue to the recipe and not drying it out.

STEEP TIME 3+ DAYS

Flavor Notes