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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.
Image from https://sallysbakingaddiction.com/lemon-meringue-pie
COPYRIGHT: This recipe is the property of Marnu and has been released under the All The Flavors Public Domain license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
Flavoring Ingredients
| Vendor | Name | % | Actions |
|---|---|---|---|
| CAP | Lemon Meringue Pie | 4 | |
| FE | Lemon | 1.5 | |
| FA | Custard Premium | 3 | |
| FA | Meringue | 1.25 | |
| HS | French Vanilla Icecream | 1.25 | |
| INW | Custard | 1 | |
| TPA | Acetyl Pyrazine 5% | 0.35 | |
| TPA | Pie Crust | 1 | |
| Conditioning Time: 21 Days Total Flavor: | 13.35% | ||