Cost Breakdown

Critical Success Points

• • Whiten the egg yolks with the sugar before adding the butter.
• • Let the dough rest in the fridge for at least 2 hours.
• • Cook the lemon curd without boiling to avoid egg coagulation.
• • Achieve a firm whipped cream by using very cold cream.
• • Pipe the warm lemon curd in the centre before decorating.

Safety Warnings

• • Handle the hot oven (180 °C) with care.
• • The lemon curd is hot; avoid burns.
• • The eggs are cooked in the curd, but ensure the temperature reaches at least 70 °C.