I've tried to recreate the soft chewy centre of meringue (by adding corn flour or white wine vinegar) by using marshmallow.
(Chemn) "Lemon" is the base lemon flavour boosted by "juicy lemon" and added sourness by "sour lemon" (2 drops).
The "(nomz) "lemon custard" because the lemon part is made using eggs and butter.
(Nomz) "Custard" to fill out the lemon part.
(Purilum) "Cheesecake Graham" for buttery biscuit and (vso) Graham cracker" for deeper biscuit notes.
The lemons stood up well to steeping and is bright, followed by a nice custardy creaminess, then crust and then you taste meringue.
Added 0.5% "sugar daddy ice" and
1 drop of (cap) "super sweet".
Blessings.