Used in 17659 recipes at an average of 1.124%.
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.
I made this on the fly and it really surprised me.
My thought process was to lay a thin crust for a backnote (OOO Pie Crust). Next in my mind, it needed some of that stuff you get at the bottom of a tart between the crust and filling so I added some lemon squares to it. MB Lemon Tart is pretty nice on it's own at 6% with some nice creamy biscuit notes but I knew I was going to layer this up so I dialed it down to 4. I wanted to add more creaminess to it and WF lemon custard was on point here providing a smooth mouth feel. A good lemon meringue needs good egg white fluff and flapper pie with a touch of FA meringue is my go to . I spiked it with some tangy sour lemon and It hit the spot, I gave it a good shake, let it sit for a few hours, dripped it and then tried it after half an hour and was quite pleased. To be honest I don't really know what the OOO Pie Crust is doing here and if you want more biscuit add maybe 0.5% of your favorite e.g INW or JF biscuit or try it without if you can't find it.
Sweeten to taste: I use 1 drop per 10ml of FW Sweetener.
Tested on a single coil Dead Rabbit, 1.6 Ohms 60 Watts.
Possible changes: You could try VT lemon meringue pie, FE lemon is also good in this if you want it less candied or optional addition for more in your face lemon. if you have MF lemon add one drop per 10ml
TL;DR "mix this now"
A similar previous recipe: https://alltheflavors.com/recipes/133405