A nice Lemon Curd/Custard profile.
Tested on a recurve at 0.43ohms..

This is the filling of a Lemon Meringue, add some cookie (FA 1%) and a pie crust/casing (FA Apple Pie 2.5%) and it shoukd make a tasty Lemon Tart/Pie.
Lemon curd ia made from egg yolks, egg white, fruit juice (usually citrus) sugar and a zest.



The backbone of this is FA Custard perfect for this mix due to the lemon notes in it used at 3.5% to privide the main custard and to bring those lemon notes into force.
INW Custard added at 2% to further re-inforce the custard and to add some egg to make this a nice thick, creamy and smooth custard
VT Sour Lemon added at 2.5% to give a tart realistic and juicy lemon with a little zest that adds to the lemon in FA Custard
FA Meringue added for the egg whites and to sweeten this up giving this the sweetness of a lemon curd.

For a variation on this drop the FA Custard down to 1.5% and add FA Custard premium at 2% to push this from a curd to a Custard with a sweet juicy and zesty lemon