I made a fantastic lemon cookie, however my dilemma is that lemon sicily (FA) disappears after a steep. Ideas on what to use to maintain the flavor profile and if there is any other lemons out there that do not fade in a steep. Thanks in advance.
Recipe:
Acetly Pyrazine 5% 0.5%
Bavarian Cream (TPA) 1.25%
Brown Sugar (TPA) 1.25%
Cream Fresh (FA) 1%
Lemon Sicily (FA) 1.6%
Meringue (FA) 0.3%
Nonna’s Cake (FA) 2.1%
Sugar Cookie (CAP) 3%
Vanilla Swirl (TPA) 2%
I’ve started to add a bit of lemon FE (ecx brand). But I am interested in what the pros say.
Vanilla Swirl in my experience seems to over take every thing at about week three. Try it without it or .5% and see if the lemon stays.
Honestly, this is v2, first one didn’t have vanilla swirl in it and the lemon still faded away, it even does it in my lemon pound cake.
I toss in a few drops of Real Lemon Juice as needed works like a charm and no steeping required. Just a few drops when it needs a pick me up ! Others flavor concentrates that are good go to s are FA Custard , Lemon Delosi or Nicotine labs ( same ppl )
Also looking at your recipe you could also get away w/ Cap’s Lemon Meringue V2 or V1 around 2-3%
Lemon Sicily (FA) Yum. Use more?
I’ve heard that this is one of the best ones. I have a bottle, but haven’t broken it open yet…
It’s good and strong. It doesn’t have the same lemon aroma of lemon Sicily.
I do know people touch up their lemon Sicily sometimes after steeping. But there has gotta be a magic step to keep it there.
1.6% lemon vs 4.25% creams… Lemon loses the battle. That’ll be more like a shake.
Use only 1 cream (cream fresh @.75), get rid the AP, and bump up the lemon to 2.5%. Lemon cookie should be simple. Just my take on it.
Oh yeah, try it without the Brown Sugar.
I was just talking with a juice maker buddy of mine, he said the same thing. So I will drop the creams and what you suggested and go from there. I agree it is just a simple mix and that may be what I will end up doing. Back to the drawing board. Thanks!
I use Inawera (WG) Lemon Mix in my mixes very often, it has a very sharp finished flavour. I believe it is a mix that is meant to resemble a few different varieties of Lemon in one bottle. Holds it flavour well and only needs to be used in small quantities.
I found lemon Sicily held up pretty good, just bump it, it’s great at 4% IMO, won’t be swallowed up by the creams so easily
I do agree…if you are going to time steep this for 2-4 weeks it may be just right with double the amount of lemon Sicily or 3-4%.
But the beautiful background note…I call the Sicily note may still not be right. It may not be as good.
I’ve always wanted a great lemon cookie and have tried creating a few different ones. This was always my favorite. And @Pro_Vapes is right, all those creams are good but it turns it into a dairy juice.
Pssst…don’t tell anyone but my second favorite was simply Sugar Cookie and Lemon Sicily - 4 and 3. 
I think that was the ratio. I’m out of town and have that on my notebook, not on recipes. Here’s my fav…
| Ingredient | % |
|---|---|
| Anise (INAWERA) | 0.5 |
| Biscuit (INAWERA) | 1.5 |
| Lemon Sicily (FA) | 4 |
| Sugar Cookie (CAP) | 2 |
| Toasted Almond (CAP) | 2 |
I’ve been making this recipe for quite a while and haven’t noticed any fading of Lemon Sicily:
2% Lemon Sicily (FA)
1% Marshmallow (FA)
1% Pear (FA)
0.5% Raspberry (INAWERA)
Some of my bottles have sat around for over 8 weeks and been fine. I’ve never heard of it fading, so this is news to me. Maybe one of those flavors is helping? Idk…
Oh boy. This I’m gonna make on my next session. I finally have pear in my stash.
I think it’s a pretty good raspberry lemonade. You might be able to go a tad higher with the raspberry, but for my taste 0.5% is perfect because the INW version is so strong.
Thank you all for the feedback. It is greatly appreciated. You would be amazed in what you learn from a community. It has been uplifting and opens the door to so many possibilities and ideas. Your all awesome. Thanks again.