Cost Breakdown

Critical Success Points

• • Cream the butter properly to avoid a crumbly dough.
• • Maintain the syrup temperature (121°C) for a stable Italian meringue.
• • Cool the lemon cream before adding the butter to prevent separation.

Safety Warnings

• • The 121°C syrup is very hot; handle with care to avoid burns.
• • Use kitchen gloves when handling the hot pan.
• • Do not let the sugar burn, it creates irritating fumes.