I've been working on a lemon meringue recipe for a while now.
It all started when I tried Mr meringue by Charlies chalk dust. I tried to clone it and didn't really come close, I could get a good lemon meringue pie going, but it wasn't Mr Meringue.
I'm now a lot closer to what it should be, the biscuit crust is spot on, but the lemon.....
That's proving a challenge. I've tried; CAP Italian Lemon Sicily, CAP juicy lemon, TPA lemon, Several lemon meringue pies, and I can't get that lemon curd thing.
The taste, for anyone who's not tried the original, is a very buttery sweet lemon curd.
I've come close using Custard Pi 3.14 by FA and CAP LMP, but the inclusion of any of the other lemons I've tried sends it way out. They all impart a lemonade type flavour.
Anyone got any suggestions of a sweeter more artificial lemon?
Edit: Another thing I should mention is that I think Lemon curd is primarily a British thing. I've seen Americans call it lemon custard, but I'm not convinced we're talking about the same thing. It's the lemon filling in jam (lemon) tarts.
Thanks for any help