Used in 16902 recipes at an average of 1.125%.
FA Bilberry = FA Blueberry Juicy Ripe (cause it's not added here yet - don't use bilberry!!!)
I was going for a pie with a little something other than apple. Originally I put 0.25% FLV Pastry Zest and FLV Basil in it...but I don't know if it is just me not liking pastry zest or if it really was clashing with another note in the recipe, so I altered the recipe slightly and it definitely tastes better to me without those two, though I am tempted to add Basil back in, but I'll leave this recipe as is and if you feel adventurous you can give it a go with the basil and pastry zest if you want to.
Check out Episode 94 of the Mixin Vixens to see the full run down of what I get out of this recipe.
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.