Used in 4002 recipes at an average of 1.309%.
A classic cronut vape topped with maple glaze. Enjoy.
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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.
A thick, rich, sweet, smooth, full bodied mouthfull of lemon meringue cheesecake perfection without the crust, because why have anything but the best part of the cheesecake in the recipe.
To be honest I'm not even sure how or why I chose the ingredients I did for this. I sat in front of my mixing station one day, looked at my flavors and figured these would make what I wanted and they did, and spot on at that. The only tweaks I made were with the %s on the CAP Lemon Meringue Pie by upping it slightly from the original amount and the same goes for the CAP NY Cheesecake. And to make a note on the V2 selection. There is no shortness of body in this recipe, nor are there any strange off notes due to the use of the V2s. To be completely honest these two V2 purchases were made when I first started mixing and never used until now or anywhere else in my mixing. They did the trick perfectly here though without a doubt.
I hope you guys enjoy this one!
This is a collaborative creation by DEVELOPED: NaChef, Max Savage, Graham, and Folkart.
This is a favorite of graham's. A churro crusted, pumpkin and cream cheese filled, fried "pie", sold at all of Popeye's locations. Full flavor notes on DEVELOPED Episode 36 at https://youtu.be/M_dMA-HsZJc .
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I'm still working on the danish part of this recipe, but the brie and cream cheese icing remind me of a store-bought cream cheese danish filling. The Vanilla Custard was an add in and works well but that isn't what really gives it that cream cheese flavor, I tested the brie and cream cheese icing because I didn't want to test brie on its own (yep weenie). The sugar cookie, biscuit, and zeppola taste okay, but it's not a danish yet so maybe someone can come up with a better solution than I did, and I'll keep trying too. The danish I'm after is more bready and less sweet.
This is a SWEET glazed doughnut, and let me stress the SWEET again. Zeppola, Biscuit, Joy, and Sugar Cookie work great as the base of this doughnut recipe. the Sweet Cream and Vanilla custard create the custard part of this. Cream Cheese Icing, and Rick's Sugar Daddy is the sweetener. Did I mention this is sweet? Great doughnut to vape while drinking a cup of black coffee. I vaped 120 mls of this fairly quickly after the steep, because it hit my craving for sweets. A quick warning to let this steep, not only for the creamy custard, but that Joy because it will taste like stale beer if you don't let that Joy steep, trust me on this.
FLV Yam and Eggnog are the stars of this recipe and they give you a GREAT pumpkin pie filling. Yam tastes JUST like pumpkin puree without added spices from the can. The Vanilla custard makes it richer along with the sweet cream. Graham cracker clear and the sugar cookie are for the sweet crust. Cream Cheese Icing is used here as the sweetener. I've been working on this recipe for three years and feel that I finally got it right! I omitted the cinnamon from my version as I can't vape cinnamon, but I had a friend taste test the version with cinnamon and mine and he feels it's even better with it.