| 5 x lemons |
3/8 lemons |
$0.80 per item
|
$0.33 |
| 500 gm sugar |
41 2/3 g |
$1.44 per pound
|
$0.13 |
| 500 ml water For the Pie Crust |
2 tablespoons |
n/a
|
|
| 1/3 c. hazelnuts, toasted |
1 1/3 teaspoons |
$2.19 per 2 1/4 ounces
|
$0.11 |
| 1 1/4 c. flour |
1 tablespoon |
$2.99 per 5 pounds
|
$0.02 |
| 1/2 c. unsalted butter |
2 teaspoons |
$3.99 per 16 ounces
|
$0.08 |
| 1/2 c. powdered sugar |
2 teaspoons |
$2.59 per 2 pounds
|
$0.01 |
| 1 x large egg yolk |
0.08 egg yolk |
$2.59 per 12 items
|
$0.02 |
| 1 Tbsp. grated lemon peel For the Filling |
1/4 teaspoon |
n/a
|
|
| 1 1/2 c. water |
2 tablespoons |
n/a
|
|
| 1 c. sugar |
1 tablespoon |
$1.44 per pound
|
$0.05 |
| 1/2 c. fresh lemon juice |
2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.05 |
| 6 x large egg yolks |
1/2 egg yolks |
$2.59 per 12 items
|
$0.11 |
| 5 Tbsp. cornstarch |
1 1/4 teaspoons |
$2.89 per 16 ounces
|
$0.02 |
| 2 Tbsp. grated lemon peel |
1/2 teaspoon |
n/a
|
|
| 1 pch salt |
0.08 pinch |
$2.91 per 16 ounces
|
$0.00 |
| 2 Tbsp. unsalted butter For the Meringue |
1/2 teaspoon |
$3.99 per 16 ounces
|
$0.02 |
| 7 x large egg whites |
5/8 egg whites |
$2.59 per 12 items
|
$0.13 |
| 1/2 tsp cream of tartar |
0.04 teaspoon |
$4.99 per 1 1/2 ounces
|
$0.01 |
| 1 2/3 c. powdered sugar |
2 tablespoons |
$2.59 per 2 pounds
|
$0.05 |
| Total per Serving |
$1.15 |
| Total Recipe |
$13.77 |
Suggestions?