diff --git a/creme-citron.cook b/creme-citron.cook
index 1a7185f..70524f2 100644
--- a/creme-citron.cook
+++ b/creme-citron.cook
@@ -1,23 +1,21 @@
 ---
 title: Lemon Curd
 description: This lemon meringue pie is sure to impress your guests. With a crisp buttery shortcrust pastry, tart fresh lemon curd filling, and the most perfect Italian meringue topping
-note: I used zest of 3 small lemons and juice from 7 small lemons (organic and
- unwaxed). Roll the lemons on the countertop, zest, and then juice the 
-lemons. When zesting, remove only the top, bright yellow layer - the 
-white pith is quite bitter.
-image: https://addictedtodates.com/wp-content/uploads/2023/10/vegan-lemon-meringue-pie-recipe.jpg
-diet: Vegan, Vegetarian
+note: I used zest of 3 small lemons and juice from 7 small lemons (organic and unwaxed). Roll the lemons on the countertop, zest, and then juice the lemons. When zesting, remove only the top, bright yellow layer - the white pith is quite bitter.
+image: /img/creme-citron.jpg
 source: https://addictedtodates.com/vegan-lemon-meringue-pie/
 time required: 5 hours 10 minutes
 servings: 12
-tags: lemon meringue pie, lemon meringue pie
+tags:
+  - Sucré 🍨
+  - Citron 🍋
 course: Dessert
 ---
 
-Add @lemon zest{3%tablespoons}, @lemon juice{250 ml}(freshly squeezed), @soy milk{300 ml}(or almond milk or oat milk), @granulated sugar{300 g}, @cornstarch{50 g}(cornflour), @sea salt{¼ teaspoon}, and @?ground turmeric{¼ teaspoon}(optional) to a high-speed blender and blitz until smooth. 
+Add @lemon zest{3%tablespoons}, @lemon juice{250%ml}(freshly squeezed), @soy milk{300%ml}(or almond milk or oat milk), @granulated sugar{300%g}, @cornstarch{50%g}(cornflour), @sea salt{¼%teaspoon}, and @ground turmeric{¼ teaspoon}(optional) to a high-speed blender and blitz until smooth. 
 
 Transfer the mixture to a #saucepan{} and cook over medium heat for around ~{5%minutes}, whilst stirring continuously. The mixture is ready when it is thick and coats the back of your spatula. Remove from the heat.
 
-Add the cold cubed @butter{100 g} to a large mixing bowl and pour the warm lemon curd on top. Whisk until fully combined and the mixture is smooth and silky.
+Add the @butter{100%g}(cold cubed) to a #large mixing bowl{} and pour the warm lemon curd on top. Whisk until fully combined and the mixture is smooth and silky.
 
 Let the filling cool for about ~{20-30%minutes}, and whisk it every ~{5%minutes} or so to prevent a skin from forming on the surface. Then pour the curd into the cooled pastry shell and refrigerate for at least ~{4%hours} or until set (preferably overnight).
\ No newline at end of file
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