Cost Breakdown

Critical Success Points

• • Achieve a firm meringue (bird’s beak) before piping
• • Slow bake at 95 °C then complete drying to avoid moisture
• • Cool the lemon cream to 35‑37 °C before adding the butter
• • Do not over‑mix the lemon mousse with the whipped cream
• • Use well‑drained segments to avoid softening the meringue

Safety Warnings

• • Handle raw egg whites carefully to avoid any risk of salmonella.
• • Be careful of burns when cooking the lemon cream over the heat.
• • Use kitchen gloves or a thick cloth when handling the small serrated knife to peel citrus.