… lemon meringue?! What? (Thank you, Dinosara! :) )
This smells nutty. With caramel and vanilla. (This was made in a well-cleaned strainer!)
Lemon meringue?!?! I guess there’s a hint of lemony custard at the end of a good sniff. But. IDK.
Oh poop. I’ve totally oversteeped it. SO bitter, wow. I can taste the lemon, though! It’s a bit pithy. More like candied lemon peel rather than straight up lemon curd. This is really interesting. I’ll have to steep again to see if I can pull flavour without so much bitter.
I’d probably do 2 minutes at 195F if I had more dry leaf. Or 3 minutes at 185F.
Based on it not working at my “usual” parameters, I’d have to say that I probably wouldn’t get more, but it’s really really neat.
(3 tsp (I spilled a bunch on the counter, boo.) in 16 oz. More leaf than usual, but why not.)