Thank you...I just finished reading the entire thread, and that seems to be the consensus. Although on one reply. HIC suggested making a flavoring batch to make it easier and faster, then just use that at the 10% I suppose. That will save time while still allowing the citrus to stay bright. So I think I will make a small batch of flavoring, and just make it fresh (+24 hr steep to blend). Not sure why I didn't think of that...smhLove that lemon meringue pie, one of my faves! But I will have to say that in my experience with this one, small batches are best. I did mix a much larger quantity after the first time I tried it because I fell in love with it. But the lemon did begin to fade after a week or so. You can always add more, but I just prefer that fresh lemon taste the first day or so after it's made.
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