A drop of 10% citric acid solution retains the citrus' "presence" or "edge" imo but can mute some bakery notes slightly. My suggestion is to revisit the original recipe (or proportions) and start with 0.5% citric acid. Lemon juice probably works the same, never used it. My experimentation was with Lime Curd Tarts - similar enough to help I think.I very much enjoyed this one, however, in my DarkHorse RDA the flavor is basically not there... super muted, it is already subtle in my Veritas. So I tried to up the flavor %s, and that helped a bit, but now the meringue is gone lol. I did 1.5x the recipe:
6% FA Lemon Sicily
3% FA Custard
1.5% FA Meringue
0.75% FA Fresh Cream
0.75% FA Apple Pie
0.75% FA Cookie
0.75% FA Lime Cold-Pressed
The lemon seems to now overpower everything else. How would you suggest I up the flavor without this occurring?
Also about steep time, the fruit is strong and bakery is thin first few days, then fruit mellows and bakery rounds out (relatively). I'm assuming you want to tune the steeped flavor. You could just keep the citrus flavors separate, and seed steep the recipe's bakery ingredients, shake-n-vaping a day's supply to keep the citrus fresh.
The citric acid keeps the fruit tasting relatively "fresh mixed" if you go that route.
I think adding the 1% Vienna Cream option mellows the lemon, I didn't try it without but with 1% V.Cream, and original recipe + aged, the lemon is mellow once aged imho.
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