Cost Breakdown

Critical Success Points

• • Do not over‑work the shortcrust dough (prevents a tough texture).
• • Bake the base until golden to avoid sogginess.
• • Cook the lemon‑lime cream without excessive boiling (prevents curdling).
• • Reach exactly 118°C when preparing the syrup for the Italian meringue.
• • Caramelize the meringue without burning it.

Safety Warnings

• • The 118°C syrup can cause severe burns – handle with care.
• • Wear kitchen gloves when using the broiler or torch.
• • Do not leave the torch unattended.