Used in 270 recipes at an average of 1.393%.
MB red cherry laid down at 3% to start shit bangin.
Inw cherries pushin to 1.5% keeps it non medicinal, and slaps your tits off.
Fa apricot dippin in at 1% moistens and depth-defies.
Flv Moscato is a white grape that slaps your mouth for talkin back to it. .35% gives another layer of depth to the cherry.
VTA sour lemon at a half percent brightens and tartens this shit, fire af dont push it too high or YOU NOTICE IT ya ding-dong.
I used tpa dragonfruit here bangin itself around at p5 cent to blend and smooth any harsh tones into one shebang.
Super sweet gets this lit, fam, at .75%
Now go run a train.
Edit** trying this with fa pear vs tpa dragonfruit
This is my take on a simple blue razz lemonade. LB and OSSDIY are clearly the best Blue Razz flavors, but even combined at a high percentage need a little support, which is why added in the INW Rasp. I love using INW rasp low to bolster the Blue Razz flavor and make it pop.
I didn't want to cheat this recipe and build on my puckenade, so I took a shot at using some other lemons. I really like the VT Lemonade clear its a nice lemonade with a touch of fizz, I don't really get the fizz in this, but that's because I didn't want this to be fizzy. The vt sour lemon is extremely potent and adds some of that fresh lemon pucker and the FW Lemonade is just a lemonade support.
I used the TFA Pear as a bit of sweet blender along the cactus to round some of the sharp edges. For you cactus haters out there I can't taste any cactus since it's used so low. The WS-23 and Cap SS can be used in whatever quantity you prefer. For a simple recipe this took 2 additional revisions after I first mixed it, so this was nice little challenge.
A simple lemon-lime soda that's zesty and refreshing, gentle on the throat.
I find that FLV Citrus Soda and WF Lemon Lime Soda have an aspartame-like sweetness that's off-putting while CAP Lemon Lime is too astringent for my taste buds. I wanted to make a simple version that suited my own taste buds and hopefully yours too.
5% VT Lemonade Clear: a light lemon forward/ lime soda. The lime notes get too piney any higher than 5%. However, this needs help to get it where I want it:
2% VT Sour Lemon and 1.25% FE Lemon boost lemon notes and add tartness and volume.
1.5 % VT Fizzy Sherbet adds "effervescence" and light lemon/lime. When used over 1.5%, I find its lime notes get way too bitter and intrusive.
0.25% Super Sweet rounds out sweetness.
WS-30 for cooling effect and to enhance fizz effect.
Needs at least 1 day minimum steep. Don't make big batches as this mix will lose vibrancy after 1 week, although still vapeable.
0.30% VT Ginger Root for a hint of fresh ginger.
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
So watching the Great British Bake off - one of the challenges was to make a lemon treacle tart . Which is basically LOTS of golden syrup , bread crumbs, butter, egg yolks, a little lemon juice and zest and in a tart crust
I was intrigued and wanted to try it so we made one and I am in love!! Golden syrup is a major ingredient for this tart and it is not available in the US - so amazon to the rescue . One recipe I found called for a 1 1/2 LBS of golden syrup. Hence the name for the recipe
WF Lemon custard is a light lemon, with a touch of vanilla and a lovely silky custard mouth feel, the body fills out as it steeps. The soft mouth feel is just lovely . The lemon is a base to mid note so if you really want LEMON you will need to add to it
The combination of WF lemon custard and Lemon sour work well for lemon notes in this mix the lemon custard is a mild and sits in the front and middle of this mix with a the lemon sour bringing a lemon zesty at the exhale.
WF Pineapple candy is used low here to bring some of the citrus sweetness and support the curd like texture of the mix
Sugar cookie and pudding base are used to bring this mix together with the golden syrup and add some bakery texture . Pudding base has a starch like body that does not have any additional spice notes. Sugar cookie fills in this mix and add some texture.
Pie crust by OOO is a really nice simple plain pie crust that works on its own with out much support and is subtle in the mix at the exhale
Note: I do think that FA custard could be used here instead of WF lemon custard as it does have a light lemon note - but the silky mouth feel of this WF lemon custard is lovely and works really well . This is a Make your teeth hurt dessert so I did add .50% of Cap super sweet to mine - but it is not needed
2 years ago I challenged myself to develop a Lemon Meringue Pie recipe without using a lemon meringue pie concentrate in a recipe called "Oh You Tart". It was an amazing achievement and one that I was very vocally proud of. Still to this day it stands up beautifully.
However in the last two years a lot more flavors have become available and a lot more knowledge has been gained since then. With that said, it's time to introduce you to an even more amazing version of this recipe profile, with even more amazingly delectable mouthfeel & flavour than ever before.
This is Oh You Tart 2.0
The Base is made simple by combining the delicious tones of WF Almond cookie & WF Lemon Squares.
The lemon curd custard combines a combination of Inw Creme Brulee, VTA Sour Lemon, FE Lemon & FA Butter while some other lovely lighter lemon notes are loaned by the WF Lemon Squares.
However this is a taller, fuller meringue pie than ever before so I have gone with a very full mouthfeel on the top of the pie by using a combination of FLV Marshmallow Vanilla, FA Meringue & a little FLV Smoked Butterscotch.
The accenting in the recipe happens from different directions here that just work. The FLV Smoked Butterscotch helps with that genuine out of the oven home baked note. The super sweet offers a little sugary note to the meringue. The FA Butter even this low helps the base, the curd and the top beautifully.
There is a lot going on here to create what is to my taste the most amazing full Lemon Meringue Pie recipe I have ever tasted with or without using a LMP concentrate. It has been an awesome experience to rebuild this profile from further knowledge while taking advantage of the latest concentrates available to me. Creating this recipe has been something that has not only challenged me once more but has rewarded with the most delicious experience that I could have ever imagined!
I hope you enjoy this just as much as I enjoyed creating this recipe, but let me know what you thought in the comments below.
I enjoy this at 60W on a Single 0.2ohm SST coil on a Recurve RDA.
Steep Time 5-7 days
Seriously if you like a solid recipe that works give it a go!
Cheers for reading this far, now go and get mixing!
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