By: Flavor West (FW)
Used in 991 recipes at an average of 2.909%.
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.
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.
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.
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.
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