Cost Breakdown

Critical Success Points

• • Chilling the pastry dough to prevent shrinkage
• • Blind baking until the crust is set but not over‑browned
• • Cooking the lemon curd to the correct thickness
• • Reaching exactly 118 °C for the sugar syrup
• • Whipping egg whites to stiff peaks before adding the hot syrup
• • Piping the meringue while it is still soft
• • Torching the meringue evenly

Safety Warnings

• • Sugar syrup reaches 118 °C – handle with care to avoid burns.
• • Use oven mitts when handling hot baking trays.
• • Never leave the kitchen torch unattended; keep flammable objects away.