Petitchef

Lemon meringue yule log

Dessert
6 servings
90 min
30 min
12 min
Easy
In love with lemon meringue pies ? This yule log is made for you ! We added a madeleine for softness and replaced pie crust with a biscuit crust ! Why don't you try it this year?

Ingredients

Number of serving: 6

Biscuit :

4.5 oz biscuits

1 oz butter


Madeleine :

2.3 oz butter

1 pinch of salt

1 tsp vanilla

1/2 lemon zest

1 egg

1.5 oz sugar

1 Tbsp honey

2.3 oz flour

1 tsp baking powder

1.5 Tbsp milk


Lemon curd :

2 tsp gelatin powder

6 oz eggs (3-4)

4 oz sugar

6 oz lemon juice

1/2 lemon zest

3 oz softened butter


Italian meringue :

3 oz egg whites

6 oz sugar

2 oz water

Materials

Yule log mold 10 x 2.3 inches
Cake mold 8x4 inches
Thermometer
Torch

Preparation

  • Step 1 - Lemon meringue yule log
    Biscuit base :
    Mash all the biscuits and mix with melted butter. Pour this mix in the yule log mold (with plastic wrap). Freeze 30 minutes.
  • Step 2 - Lemon meringue yule log
    Madeleine :
    Melt butter + salt + vanilla + lemon zest. Mix flour + baking powder.
  • Step 3 - Lemon meringue yule log
    Whisk eggs + sugar + honey until it doubles in volume. Scoop 1 tablespoon of this mix and add it to the melted butter. Mix well.
  • Step 4 - Lemon meringue yule log
    Pour this butter mix in the eggs + sugar + honey bowl and stir. Add flour + baking powder mix and stir. Then, add milk and mix.
  • Step 5 - Lemon meringue yule log
    Pour the madeleine batter in a cake mold with baking paper. Bake 9 min at 390°F (200°C). Remove from oven and leave to cool down completely.
  • Step 6 - Lemon meringue yule log
    Lemon curd :
    Put the gelatin sheets to soak into cold water.
    Mix eggs + sugar. Add lemon juice + lemon zests, mix and thicken in water bath for 5 minutes.
  • Step 7 - Lemon meringue yule log
    Add the well drained soaked gelatin and the softened butter and mix well.
  • Step 8 - Lemon meringue yule log
    Remove the biscuit from the mold. Pour lemon curd in the yule log mold.
  • Step 9 - Lemon meringue yule log
    Cut the madeleine so it feets in the mold. Put the madeleine on top of the lemon curd and push with your fingers. Cover with lemon curd.
  • Step 10 - Lemon meringue yule log
    Put the biscuit on top and push with your fingers. Cover with lemon curd. Smooth with a spatula. Freeze for at least 1 hour.
  • Step 11 - Lemon meringue yule log
    Italian meringue :
    Meringue : Whisk the egg whites at low speed.
  • Step 12 - Lemon meringue yule log
    Syrup : Put the sugar + water in a pot. Put your thermometer in it and wait until the syrup reaches 240°F (116°C).
  • Step 13 - Lemon meringue yule log
    When the syrup reaches 240°F, whisk your egg whites at high speed. Pour the syrup in a thin stream on the egg whites while whisking. Then, whisk until the bowl gets cold again (it can take around 10 minutes).
  • Step 14 - Lemon meringue yule log
    Cover the yule log with meringue. Finally, grill the meringue using a torch.
  • Step 15 - Lemon meringue yule log
    There you are, your lemon meringue yule log is ready !

Video

YouTube

Observations:

You can replace gelatin with agar-agar.
You can freeze your lemon curd + biscuit + madeleine yule log for 3 months before adding meringue in the last moment.
Don't freeze your meringue. You can keep it up to 3 days in the fridge.
Decorate your yule log in the last moment for a perfect Christmas dessert !

Photos

Lemon meringue yule log, photo 1
Lemon meringue yule log, photo 2
Lemon meringue yule log, photo 3
Lemon meringue yule log, photo 4
Lemon meringue yule log, photo 5
Lemon meringue yule log, photo 6
Lemon meringue yule log, photo 7
Lemon meringue yule log, photo 8

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