There may be disagreement on whether this flavoring has the best crust or meringue that a lemon tart should have.  But there's no denying that if you want a good Lemon Meringue Tart (or pie) you need the right lemon, and in this case, that is exactly what makes this flavor the best in their class.

The first thing you get when you try this flavor is a sweet lemon cream, almost like a custard but more light, without losing its body and volume. It is not very tart but it stands out for its brightness, and may seem a little artificial at the beginning but steeps to become a very balanced lemon curd flavor, perfect for this application.

The crust is very light and you really need to think about it to get some of its flavor.  The meringue, on the other hand, is a little more present and while it is still light, you can notice the sweet airy baked meringue in the exhale and complements the profile very well.

Overall, even with some weak points, this is one of the most delicious and versatile lemon meringue flavors on the market.  The fact that you don't have a prominent crust flavor allows you to customize to your desired crust, whether it be a flakey, light crust, or a firm and crumbly pastry.

You can also add other lemons or limes with more acidity or just use this flavor as a filling for other creations, knowing that this lemon note is just right for your recipe.

Recommended Percentages:
In a mix: 1% - 3%
Standalone: Up to 5%

Check out DEVELOPED's recipe using VT Lemon Meringue Tart.

DEVELOPED: Episode 37

Bruleed Lemon Tart

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