Food identified:
- Mini lemon curd filling (crustless lemon meringue filling)
- Meringue topping (Italian or Swiss-style meringue, lightly toasted)
Observed evidence:
- Photo shows a white ceramic ramekin approximately 8-9 cm diameter, confirmed by hand size reference
- Meringue topping is thick, voluminous, and lightly browned on one section
- Pale yellow-green lemon curd visible beneath the meringue at the ramekin edge
- No pastry crust visible, consistent with text description
- Ramekin appears full to the brim, suggesting a generous fill
Estimated portions:
- Lemon curd filling: ~100 g (approximately 80 mL volume in a small ramekin below the meringue layer)
- Meringue topping: ~40 g (thick, airy layer filling and mounding above the ramekin rim)
Estimated macros by item (omit this section if only a single item is present):
- Lemon curd filling: 190 kcal, 2 g protein, 28 g carbohydrate, 8 g fat
- Meringue topping: 55 kcal, 2 g protein, 13 g carbohydrate, 0 g fat
Estimated total:
- Calories: 245 kcal
- Protein: 4 g
- Carbohydrate: 41 g
- Fat: 8 g
Confidence:
- Moderate
Assumptions:
- Lemon curd filling estimated as a standard restaurant-style lemon curd: eggs, sugar, lemon juice, butter, approximately 190 kcal per 100 g
- Meringue estimated as a classic egg-white and sugar meringue, primarily sugar by mass, with very low fat
- Ramekin diameter estimated at approximately 8-9 cm based on hand size comparison, yielding approximately 100 g usable fill depth below the meringue
- No pastry crust present, confirmed by both photo and description
- Meringue volume is generous but mostly air; dry mass estimated at 40 g
Uncertainty notes:
- Lemon curd richness varies significantly by recipe; a more butter-heavy curd could add 30-50 kcal
- Meringue thickness is difficult to judge from above; if shallower than it appears, subtract approximately 20-25 kcal
- If sugar content of the curd is higher than typical (sweeter restaurant style), carbohydrates could increase by 5-10 g
