Lemon meringue yule log

Ingredients

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

• 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.
• Madeleine :
  Melt butter + salt + vanilla + lemon zest. Mix flour + baking powder.
  
• Whisk eggs + sugar + honey until it doubles in volume. Scoop 1 tablespoon of this mix and add it to the melted butter. Mix well.
• Pour this butter mix in the eggs + sugar + honey bowl and stir. Add flour + baking powder mix and stir. Then, add milk and mix.
  
• 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.
• 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.
  
• Add the well drained soaked gelatin and the softened butter and mix well.
• Remove the biscuit from the mold. Pour lemon curd in the yule log mold.
  
• 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.
• Put the biscuit on top and push with your fingers. Cover with lemon curd. Smooth with a spatula. Freeze for at least 1 hour.
  
• Italian meringue :
  Meringue : Whisk the egg whites at low speed.
• Syrup : Put the sugar + water in a pot. Put your thermometer in it and wait until the syrup reaches 240°F (116°C).
  
• 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).
• Cover the yule log with meringue. Finally, grill the meringue using a torch.
  
• There you are, your lemon meringue yule log is ready !