Both sweet and tangy, this Lemon meringue log is an ideal dessert for the holidays. A homemade Christmas log, which consists of a lemon mousse with a creamy lemon insert, a crunchy white chocolate on a Joconde cookie. Everything is covered with a soft toasted Italian meringue ...
This lemon meringue log can easily be made in advance, which is very practical during the period. This Christmas log with insert will remind you of the famous lemon meringue pie : we find the same flavors there, but in a slightly more festive form!
Some details on this lemon meringue log
flavors : we find there the flavors of the tart of the same name. The lemon is present in two forms: in a creamy lemon curd style in the center, and a light lemon mousse around it. The white chocolate of the crisp allows to soften the acidity, same for the Italian meringue.
Texture : 5 different textures make up this Yule log… Soft joconde biscuit, crispy white chocolate, light lemon mousse, creamy lemon insert and finally melting meringue.
Difficulty level : each step is simple, you just need to have the equipment at home. Log mold + insert mold + kitchen thermometer + piping bag + kitchen torch are the utensils to have at home for this recipe.
How to make this lemon meringue log?
Tip # 1: prepare it over several days, to avoid any stress. Each step is carried out independently, there is no need to devote a non-stop day to it.
To make this lemon meringue log, I use this Silkomart log mold that I use very often because it allows a perfect release. For the insert, you need an insert mold, mine comes from a duo Log mold + Scrapcooking insert mold. I also recommend this Silkomart double size insert mold rather ingenious.
- Creamy lemon insert : to do in advance because it must be placed in the freezer.
- Crispy white chocolate : easy to make, in a few minutes using lace pancakes.
- Joconde biscuit : very soft and supple, it is a very good log base.
- Lemon mousse : a light texture based on whipped cream and lemon cream.
- Italian meringue : to poach on the log before toasting with a blowtorch.
Step by step assembly of the log
Once Lemon Mousse carried out, it is poured into the log mold until halfway up. Then we depositcreamy lemon insert then cover with a new layer of lemon mousse.
Then we place the crispy white chocolate previously cut to the size of the log mold. We finish by placing the Joconde biscuit. Press lightly to remove any air bubbles inside the log mold. Then, we place the log mold in the freezer for 6 hours minimum (one night is better).
On D-Day, we prepare the decor based on italian meringue. Using a pastry bag fitted with a fluted tip (for a nice design), place small meringue domes all around the Yule log. With a blowtorch, we toast the meringue in places. Finally, all that remains is to place it in the refrigerator for 3-4 hours for slow defrosting before tasting.
How to store and serve this lemon meringue log?
Once garnished with meringue, the lemon meringue log will keep in the fridge until tasting. If you do not eat the whole log on D-Day, know that it will keep in the refrigerator for about 4 days. Once started, remember to put it in an airtight container to prevent it from picking up odors from the fridge ...
Other recipes to try
If you like homemade Christmas logs, you will also find other recipes on my blog that are perfect for the holidays:
- Vanilla caramel pecan nut log
- Matcha white chocolate raspberry log
- Cinnamon Christmas cookies with icing
- Crispy chocolate pear speculoos log
- Chocolate Christmas cookies with icing
- Chestnut cream chocolate tiramisu log
If you make this lemon meringue log recipe, do not hesitate to tag @liliebakery on Instagram so I can see your pretty logs!
Lemon Meringue Log, Light & Tangy
Equipment:
Ingredients:
Creamy lemon insert
- 100 g squeezed yellow lemon juice about 3 lemons depending on their size
- 3 medium eggs
- 70 g light brown sugar
- 35 g unsalted butter
- 15 g cornstarch
- 2 gelatin sheets (Vahine)
Crispy white chocolate
- 90 g white chocolate pastry
- 9 g neutral oil sunflower, grape seed…
- 50 g lace pancakes
Joconde biscuit
- 2 medium eggs
- 1 egg yolk separated
- 1 egg white separated
- 75 g almond meal
- 70 g icing sugar
- 30 g all-purpose flour
- 0,5 cc vanilla extract
Lemon mousse
- 100 g squeezed yellow lemon juice about 3 lemons depending on their size
- 2 medium eggs
- 90 g granulated sugar
- 3 gelatin sheets (Vahine)
- 260 ml heavy whipping cream 30%
Italian meringue
- 80 g egg whites
- 150 g granulated sugar
- 60 g water
Instructions:
Creamy lemon insert
- Soften the gelatin in cold water. In a saucepan, bring the lemon juice to a boil.
- Separately, whisk the eggs and sugar until the mixture clears, then add the cornstarch. Then pour the hot lemon juice over the mixture, stir and then return everything to the saucepan. Heat, stirring, until the mixture thickens.
- Off the heat, add the butter in pieces and the softened and drained gelatin. Then pour into the insert mold. Place in the freezer for at least 4 hours.
Crispy white chocolate
- Melt the white chocolate in the microwave or bain-marie. Then add the oil and mix. Crumble the lace crepes then add the melted chocolate.
- Pack this mixture on a baking sheet or baking sheet with parchment paper making a wide strip. Refrigerate before cutting to the size of the log mold.
Joconde biscuit
- Preheat the oven to 200 ° traditional heat. In a bowl, whisk the eggs, egg yolk, ground almonds, 50g icing sugar and vanilla extract.
- Whip the white into soft snow with the remaining icing sugar. Gently fold the egg whites into the previous mixture using a spatula. Finish with the flour in rain.
- Pour onto a baking sheet or baking sheet with rims fitted with parchment paper. Cook for about 12 minutes. Cool before cutting to the size of the log mold.
Lemon mousse
- Soften the gelatin in cold water. In a saucepan, heat the lemon juice, powdered sugar, previously beaten eggs. Whisk constantly until the mixture thickens. Off the heat, add the softened and drained gelatin.
- Whip the cream into a firm whipped cream. Once the lemon cream has warmed to 35 °, gradually incorporate the whipped cream with a spatula: the mixture should remain foamy.
Installation
- Pour the lemon mousse up to half of the log mold. Add the creamy lemon insert while still frozen, pressing lightly to press it into the mousse (not all the way to the bottom). Cover with lemon mousse again.
- Apply the strip of crisp white chocolate, pressing lightly. Then place the Joconde cookie on top, also pressing it down. Fill the sides with lemon mousse if necessary. Place in the freezer for at least 6 hours, overnight is better.
Italian meringue
- Unmold and place the log in the refrigerator for 1 hour before garnishing it with meringue.
- In a saucepan, heat the powdered sugar and the water until this syrup reaches 118 ° (take a kitchen thermometer).
- When it reaches 112 °, start beating the egg whites until stiff. Once the syrup is at 118 °, pour the syrup in a stream over the whites while continuing to beat. Then whisk until the bowl cools and the meringue is dense and shiny.
- Fill a pastry bag (with fluted tip) with meringue. Arrange small domes of meringue over the entire surface of the log. Using a kitchen torch, toast the meringue in places. Then place about 3-4 hours in the refrigerator before tasting.
Notes:
- Calculate the volume of my mold (dimensions given in my recipe)
- Calculate the volume of your mold
- Divide the volume of your mold by the volume of my mold
LadyMilonguera
Your log is really superb!
Lilie bakery
Thanks to you :)
christinepatisse
Hello Aurélie, a quick question… to make the creamy lemon insert, do you whip the whole eggs (with the sugar) or just the yolks? As for a pastry cream ... Thank you for your recipes. Christine
Lilie bakery
Hello Christine, for the lemon cream, we whip the whole eggs with the sugar. See you soon ;)
Narcisse
Hello I am going to try to make this log for the 25th midday is that we can replace the white chocolate by another milk chocolate for example thank you otherwise I would make with the white chocolate this meringue log I like and I think we will regaled
Lilie bakery
Hello, yes you can replace with milk chocolate, making half milk chocolate half praline. See you soon ;)
Maia
Hello !
How many grams do your gelatin sheets weigh?
Thanks in advance !!
Lilie bakery
Hello, these are classic Vahiné leaves, i.e. 1,89 grams per leaf. See you soon ;)
Virginia
Hello,
Is it annoying if the filling of the Italian meringue is done later than an hour after thawing?
Lilie bakery
Hello Virginie, from experience I know that it has to be still cold for the meringue to adhere well, no more than 2 hours, I would advise you. See you soon :)
Faustina
Hello, can you tell me where we put the flour in the Mona Lisa biscuit? I don't see her in the steps. And moreover, how much to bake the Mona Lisa cookie in the oven?
Thank you
Lilie bakery
Hello Faustine, I forgot to mention it indeed! The flour is incorporated last in rain (after the whites). The Joconde biscuit is baked at 200 ° traditional heat. See you soon :)
Lea
Hello,
I made this log yesterday! It's still in the freezer. However I made a mistake, when I made the lemon mousse (with gelatin etc), I put it in the mold, but the insert was not yet frozen. So in the meantime I put the mousse back in the fridge and then 2 hours later when I put the insert in the mold and add the mousse, this one already had a fairly fixed consistency… .. suddenly by unmolding everything is fine collapse ? Or will gelatin always work?
Thank you in advance for your answer !
Lilie bakery
Hello Léa, it is true that in 2 hours the foam must have already started to take. You will see when removing from the mold, we keep our fingers crossed;) In general, you will know that the gelatin sets quickly in the cold. See you soon ;)
Islay
Hello !
I would like to make this log for the 23rd and 25th, is it possible to prepare it 3 days in advance? The taste will not change? If I leave it in the freezer from 21 to 23 and the 2nd from 22 to 25? This will make my organization's task easier! Thanks in advance for the answer :-)
ps: I have already made the inserts on 18/12
Lilie bakery
Hello, the freezer does not change the taste. You can therefore do as you wrote, keeping several hours of defrosting in the refrigerator before tasting. See you soon :)
Narcisse
Thank you for your answer I will tell you if I succeeded Happy Holidays
Estelle
Hello
I wanted to prepare my logs in advance. I froze the insert. But to unmold it and put it in the lemon mousse, the insert must be a little thawed. Can I freeze the log afterwards?
Lilie bakery
Hello Estelle, you have to freeze the insert anyway, it's explained in my recipe. And you have to insert it frozen too! To unmold it, you pass the mold upside down under a stream of hot water ... The log must be frozen after assembly, reread the recipe carefully. See you soon :)
Proceedings
Hello Aurelie,
I was going to start preparing my log and I was wondering if I could make a crisp with something other than chocolate? I have an allergic person and it would bother him if she couldn't taste the log.
Thank you in advance for your feedback!
Lilie bakery
Hello Anaïs, for it to be crisp, the lace pancakes must be inside the chocolate otherwise they will soften. So no other solution (except for the person to sort their plate ...) See you soon :)
corinne
Hello
Thank you for this recipe. For the Mona Lisa biscuit you say: whip the whites into snow, except there is only one or did you have to separate the whites from the yolks which is not specified? Thank you and happy holidays!
Lilie bakery
Hello Corinne, it is indeed 1 white: I say "the" out of habit. The recipe is correct, see you soon;)
Audrey
Good evening Lilie, thank you for your great recipe, my log is in the freezer and only waiting for its meringue, I'm just asking myself a question, maybe you can give me some information:
Can I make my meringue and poach it on the log on New Year's Eve and only eat it in the evening? I read that the meringue has a tendency to crush if done too early or to make like syrup. I'm not sure how to organize myself and I'm afraid of spoiling my log _ thank you for your response Audrey.
Lilie bakery
Hi Audrey, this particular meringue recipe holds up well, mine hasn't budged even after 3 days in the fridge (!). So yes you can do it on the morning of D-Day. If you pouch like me, the domes will stick between them and won't slide. See you soon :)
Audrey
Oh but that's great! I'm doing this tomorrow morning so thank you for your answer !!! Who helps me well have a good holiday and thank you for all these recipes your site is really beautiful
Lilie bakery
Thanks Audrey! Hope to see you again on the blog for other recipes in 2022 so :) Happy Holidays
Loita
Thank you for this recipe !! really excellent, light which goes very well after a good meal :)
Lilie bakery
Thanks for your return ! Glad you like the log :) See you soon
Narcisse
Hello
I made the lemon meringue log that I started 4 days before by inserting it frozen of course finally followed all your advice to the letter it was perfect the very good mousse crunchy and the cookie a delight I had congratulations from my family except that I do not know the piping bag well thanks to you I succeeded thank you
I would have wanted to send you a photo but impossible
Lilie bakery
Thank you very much Narcisse :) I am really delighted! For the pastry bag, it is by doing that we improve, no worries! See you soon :)
Sandra
Log done, more than to taste
Aline
Good evening, I made the log as explained in the recipe and everything went well… The only problem is that the guests didn't come… Lol! So my log has been frozen since… That is to say since the end of December… How long does it last in the freezer according to you? Thanks in advance. Beautiful evening.
Lilie bakery
Hello Aline, as a general rule, you can keep it in the freezer for 1 to 3 months. I advise you to consume it soon it will be better for the flavors. See you soon :)
Mélanie
Hello, can I add fresh raspberries in my lemon cream or between my mousse and my cream? thank you
Lilie bakery
Hello Mélanie, you can add fresh raspberries to your log, rather in the mousse. Not too much otherwise it will take over in taste. Goodbye :)
Carole
Hello,
I would like to make this log for Christmas (obviously ^^) and I have a 30 cm gutter.
As your mold is 25 cm, I would like to know if you had any preparation left that could have fit in a larger mold (the question of volume arises in fact mainly for the lemon mousse) or if I have to plan to slightly increase the quantities of the mousse.
Thanks in advance !
Carole
Lilie bakery
Hello Carole, the quantities that I indicate are adjusted as closely as possible to suit the dimensions of the mold mentioned. So to go from a length of 25cm to a length of 30cm (if the width and height are the same), you have to multiply each ingredient by 1,2. It's a simple volume calculation. Goodbye :)
Martine
Hello Aurélie,
I just made your recipe; the log is in the freezer.
Only one small thing: I found the chocolate crisp rather hard; I thought of adding a little praline (I have an almond/lemon/lime praline), a bit like for the crunchy Royal.
What do you think ?
Otherwise, congratulations for your achievements and your superb photos.
Martine
Lilie bakery
Hello Martin, thank you very much! absolutely you can add a dose of flavored praline. You can also optionally add a little neutral oil to the white chocolate to make it less crunchy. Goodbye :)
Catherine
Hello,
I like to soak my cookies. There, by what one can soak it?
And is it useful?
Merci de votre réponse
Lilie bakery
Hello Catherine, personally I do not soak, it's one less task to do! If you want you can make a lemon syrup and soak… See you soon :)
Naomi
A pure delight this log. After a hearty meal it can be tasted without problem and does not make the stomach even heavier
It is done quite easily.
On the other hand for a cutting of beautiful parts it was the cata …
But everything was eaten
Lilie bakery
A big thank you for your return Naomi, I am happy that you like my recipe anyway!
Harmony
Hi,
I would like to make this yule log, however I have one of my guests who cannot eat pork so no usual gelatin. Do you have any advice on how to modify this and make it work better? Thank you so much.
Good night.
Lilie bakery
Hello Harmony, I always use this gelatin for my recipes, if you change to another gelling agent, you have to test the dosages yourself, See you soon :)
Mathilde
Hello
Thank you for this recipe I find it very clear and I had a lot of fun making it the log has been in the freezer since last night, however I need some advice for the meringue finish, the log is for tomorrow noon and unfortunately in the morning I work… If I do the meringue finish tonight and keep it cold until noon tomorrow, will it hold?
Thank you Mathilde
Lilie bakery
Hello Mathilde, I'm glad you like this log! Meringue doesn't like the fridge, that's why I recommend making it as late as possible. But in your case, you have no choice, so you have to do it tonight. Goodbye :)
Buckskin
Hello,
I wanted to know if instead of crispy we could put small pieces of French meringue to keep the crispy side? I'm afraid it will soften on contact with the foam.
Thank you
Buckskin
Lilie bakery
Hello Isabelle, it is for this reason that I did not put it in my recipe… There is already a crispy white chocolate, See you soon
STEPHANIE
Hi,
I am making your log for the evening of the 24th, I have a question can I make my log and let it freeze overnight and take it out of the mold the next day to make other logs
(1 mold only) there will be no problem if I refreeze it immediately
thank you for your recipe
looking forward to following you
JOJO
Lilie bakery
Hello Stephanie, she mustn't have time to thaw especially. And you have to put it in an airtight container to isolate it from the humidity of the freezer. Goodbye :)
Johanna
Good evening, small question, if I take the log out of the freezer on the 24th in the morning to eat it only on the 25th, can I poach it with the meringue only on the 25th?
Thank you, and great recipe!
Lilie bakery
Hello Johanna, you put the log on the 25th in the morning in the fridge, then you make the meringue 1 hour later, it's already mentioned in my recipe. Goodbye :)
Caroline
Hello,
I am preparing for my
Lemon meringue log… my question is can I finish my doe and put it back in the freezer or do I have to poach it, 3-4 hours before tasting??
Thank you very much
Can't wait to taste it
Lilie bakery
Hello Caroline, meringue doesn't like humidity so I won't risk it! I always poach on D-Day, the meringue is better too. Goodbye :)
Céline
Hello,
I want to do the orange insert. I was wondering if suddenly it was necessary to put the same quantity of orange juice or if it needed more.
Thank you very much.
Céline
Lilie bakery
Hello Céline, you can possibly replace with orange… even if I wouldn't (it might be sweeter). And we are no longer on a lemon meringue pie-style log in this case. Goodbye :)
Mélanie
Hello Aurélie,
I am preparing my lemon meringue log and I wanted to know if I can replace the liquid cream of the lemon mousse with egg whites. Several people in my family are lactose intolerant. Thank you so much. Have a good day.
Lilie bakery
Hello Mélanie, oh no it doesn't work like that. It's a creamy mousse based on whipped cream, if you remove the cream it's a disaster! I advise you to look for a vegan recipe in this case. Goodbye :)
Florence
Hello, 2 logs are put in the freezer do you think I should double the quantities for the meringue? Thank you
Lilie bakery
Hello Florence, if you want my result = yes. Goodbye
Albano
Thank you very much for this recipe ! Super well explained and simple to make, can't wait to be at Christmas to taste it!!
Just a quick question, why do you have to wait 1 hour after taking it out of the freezer before piping the meringue on the log and not do it directly when it comes out?
Thank you
Lilie bakery
Hello Albane, the meringue sets better when the log begins to thaw slightly. That's why :) See you soon
Tatiana
Hello, my log is in preparation I made it in several days...
Can we make the crispy white chocolate in advance? Have a good day
Thank you
Lilie bakery
Hello Tatiana, yes you can it keeps very well, see you soon :)
Amandine
Hello Lily. Thank you for this recipe, very clear and very well detailed. I don't have a torch and I usually put my lemon tarts in a 250° oven for about ten minutes to toast the meringue. Is it possible here? Won't that be a problem on the foam?
Lilie bakery
Hello Amandine, never oh never put a dessert in the oven!!! It's not a cake! Only blowtorch, it costs a few euros in the supermarket and it will also make your pies easier. Goodbye
Quentin
Hi,
I'm doing the dressage tomorrow afternoon for consumption on Saturday evening. According to some comments, you do not recommend leaving the meringue log for more than 4 hours or even half a day in the refrigerator before consumption because of the humidity which does not mix well with the meringue. Outside, on a Norwegian omelet, the meringue is in contact with humidity. Do you still advise me not to meringue the log the night before?
Or can I prepare the Italian meringue the day before, put it in the fridge or freeze it overnight and poach it 3-4 hours before?
Lilie bakery
Hello Quentin, the person asked me for advice on my yule log: I give him MY advice which is that a meringue is much better and more beautiful freshly made. Your question is the same, my answer too: for having tested it (because it's my job) the fresher the meringue, the better and prettier it is when poaching!
Amandine
I really thought it was a bad idea but I really didn't want to hit the stores just before Christmas ^^ In any case, I think the yule log is going to be a huge success. Thank you so much.
Corinne
Hello,
Log being prepared.
Insert in the freezer. Today, I make the mousse and mount it then freezer. And tomorrow, I'll take care of the meringue. It's for tomorrow night! I hope that it will work !
Thank you
Justine
Hello,
I am currently making the Joconde biscuit but when beating the egg whites, you say WITH the icing sugar. Should it be put before or after beating the egg whites?
Otherwise thank you very much for this recipe, I hope to delight my family at Christmas
Lilie bakery
Hello Justine, it's either at the beginning or in the middle, never after :)
gwendoline
Hello Aurélie,
I'm finishing the lemon meringue and vanilla caramel pecan logs, I can't wait to taste thank you for your recipes!! But little question.. I'm preparing these logs for tomorrow evening but we have to arrive at our destination tomorrow in the afternoon after a 3 hour drive.. I will therefore have to take them out of the freezer tomorrow at noon. Do I have to decorate when I take it out of the freezer or can I wait until I get to the party venue??!!!
Thank you for your answer
Lilie bakery
Hello Gwendoline, if you were you I would decorate my log before going to the party: the meringue requires equipment and precision in terms of its realization and its piping on the log...
sylvia
Hello,
I'm in the middle of preparing your log.
I've already made the creamy lemon insert but it's not as yellow as yours so I was wondering if you hadn't added food coloring to get that beautiful yellow.
Yours.
Sylvia.
Lilie bakery
Hello Sylvia, there is NO coloring in my logs! I always use free-range organic egg yolks and brown sugar as specified in my recipe, quality ingredients that give the result you see in the photo.
Garflo
Hello . Thank you for this lovely log. For my part, I have two in the freezer.
For the meringue, do you think I should also double the quantities of egg white or I will have too much? Your recipe is old, it's okay if you can't remember what was left, it's just that I don't like to waste. Thank you very much and Merry Christmas!
Lilie bakery
Hello, if you want to make the same decor as me, it is better to have more than not enough, especially for two logs. Happy Holidays :)
Elodie
Hello !
Log in the freezer, scheduled for tonight. All I have left is the Italian meringue to make and I'm keeping my fingers crossed so that everything holds up and I don't collapse. In any case I tasted everything that composes it during the realization and mamamia that it is good. Very good recipe in any case and very well explained
Steph
hello, mixed success yesterday for the log, the insert had disappeared!! Invisible when cut, I don't understand I had really respected all the meals and the exposure times... would you have any idea why? Thank you and keep sharing with us :)
Lilie bakery
Hello Steph, unless I'm a magician, I don't see how to make a creamy lemon disappear :))))))
If you scrupulously put the same ingredients as me (no change in the sugar for example), there is no reason for it to have changed color. Goodbye :)
Céline
Yule log very easy to make and very good, you really feel a difference between the lemon insert and the creamy lemon, to be made again without hesitation
Lilie bakery
Thank you Celine! Goodbye :)
Claire
A great recipe! It was the first time I made a yule log, the guests appreciated it and your advice was precious for the realization!
Only remarks: the insert was a little too compact, probably my fault during the realization ^^' and I could not find lace pancakes (in Switzerland, there are not any everywhere) so I used bricelets for the crispy suddenly it was a little less crispy but still great! Thank you very much for this beautiful recipe!
Lilie bakery
Thanks Claire! Goodbye
Catherine
Hello,
recipe tested and approved by all lemon meringue pie lovers!! Excellent yule log all in lightness!! I replaced the white chocolate with praline!
All the steps very well explained. I thought the meringue would be the most difficult but actually no!! The insert was perfect! It held up very well in the fridge and the next day too!
Thank you for this recipe which will be one of my favorites!! Too bad I wanted to insert a photo but it doesn't seem possible...
Lilie bakery
Thank you Katherine!
Margot
Hello,
I made this deer for Christmas, I had no experience in baking other than the simplest cakes and thanks to your clear and precise explanations, this log was a success! Thank you again for this recipe, I can't wait to start again that I'm inflating everyone to bring the log on the 31st;). thanks again
Lilie bakery
Thank you Margot for your feedback!
Maia
Thank you for this great recipe. I made this yule log for Christmas and it was a real hit. If we follow your advice correctly, it is impossible to miss. Thanks again !
Lilie bakery
Thank you Maya!
David
Hello,
Ditto, I'm a big sucker in pastry in general and I made this yule log for Christmas which was a big success.
So I made it again for tonight.
A big thank you for the detail of the steps, and also for letting other people's comments appear, everything is up for grabs.
thanks again
David
Lilie bakery
Thanks David for your feedback!
Caroline
hello, yule log made for last night's eve, and as usual with your recipes, a treat!! A very big thank you, I was afraid of the acidity but the meringue comes to counterbalance perfectly.
I take this opportunity to wish you a very happy new year 2023 :-) Can't wait to see what you will delight us with this year :-)
Lilie bakery
Thank you very much Caroline! Happy new year too ;)
Anne
The lemon log was a huge success at Christmas. I made it again for New Years, replacing the white chocolate with raspberry chocolate (Valrhona).
The tangier it is, the more we like it!
Thank you for this recipe, and for the precise indication of the freezing/thawing times.
Lilie bakery
Thank you very much Anne for your feedback!
Claude
Thanks for your recipe. I just made these, they are excellent and very easy to make. Do not be afraid to do it, you will see that it is child's play if you follow the instructions carefully. I would like to adapt it to a
another support for a classic cake, but because of the insert, I don't really see how to do it. Happy new year 2023
Lilie bakery
Thanks Claude! You would have to test it yourself because initially I thought of it as a yule log and not as a classic dessert. Goodbye :)
Nadine
Good evening Lilie
I made your yule log today, for a birthday early next week.
I really like lemon and this recipe made me want to try a dessert other than a traditional cake. After all, it doesn't have to be Christmas to enjoy a yule log! it's in the freezer right now.
I have a question about the cream….I had a ramekin bottom left, so I put it in the fridge to taste it a little later.. And there, I was very surprised, it is very compact ! it has a very nice yellow color, but it is firm. I expected more smoothness. I'm afraid that at the time of cutting it will make beautiful parts… To see. I'll keep you informed.
In any case, thank you for your sharing and for the clear explanations. Goodbye
Lilie bakery
Hello Nadine, if you followed the recipe to the letter, and with the ingredients indicated, there's no reason it shouldn't work! Many people have made this recipe before you :)
Coralie
Hello, is it possible to unmold the cake on Saturday evening and make the meringue to eat the cakes only on Sunday noon? (I won't have time to make the meringue on Sunday morning...)
Will the meringue hold? How long can the cake be kept once the meringue is on it? THANKS !
Lilie bakery
Hello Coralie, in my recipe I advise you to make the meringue within 5 hours before the tasting so that it is perfect. So if you make it the day before, you're not sure it'll hold up properly… For the preservation of what's left, it's written in my text above the recipe: maximum 4 days in the fridge.
Justine
Hello,
I've already made your Vanilla/Caramel/Pecan Nut Buche recipe and everyone loved it! Next weekend I'm invited and I'm going to make the lemon meringue log!
But I ask myself a question, I live 1 hour from where I am invited. Is it possible to make the meringue at home, put it in the pastry bag, transport it like that and pipe my log when I get there? The 1 hour meringue in the piping bag won't fall out? Thank you in advance for your answer :)
Lilie bakery
Hello Justine, I have never carried meringue in a pocket for 1 hour – normally if it is well done, there is no reason: neither too hot nor too cold in the car, it should be fine, in all case I cross my fingers for you :) See you soon
small stone
Hello Lily
Your recipes are really wonderful always well detailed, your photos very beautiful
I have already tested a few.
I am making this lemon meringue log but when I started to make the lemon mousse the eggs coagulated (yet I followed the instructions to the letter
What do you think happened?
thank you for your reply
Perhaps soon
Lilie bakery
Hello Pierrette, thank you for your message and your loyalty! The eggs can coagulate if the heating temperature is too high in the pan. I advise you to reduce the heat next time, and also to whisk constantly. See you soon :)
LAETITIA
Hello,
I made the recipe for this log by allowing 1 hour or even 1 hour 15 minutes of rest in the fridge after unmolding and before adding my meringue. But on the sides the meringue slipped along the log. Should I have let it defrost a little longer? Thanking you
Lilie bakery
Hello Laetitia, if the meringue slipped it was because it lacked grip on your log. Does it come from your meringue or your log? Difficult to express myself because I wasn't there. Perhaps too much humidity on your defrosting log? If so, a little paper towel over the whole thing and then pipe your meringue into tight domes, it should work. See you soon :)
Florence
Hello, can the crispy be made with dark or milk chocolate because no one is a fan of white chocolate at home?
thank you in advance
Lilie bakery
Hello Florence, you can replace with milk chocolate, but it will be a little harder to cut, see you soon :)
Cindy
Hello, I would like to make the entire log in advance. Is it possible to make the meringue before and freeze everything?
Thank you for your reply.
Lilie bakery
Hello Cindy, meringue is very delicate and does not tolerate humidity well, which is why in my recipe I recommend making it after freezing, following my instructions. There would also be a risk of damaging the decor by doing it in advance. See you soon :)
Floriane
Hello,
Is it possible to replace gelatin sheets with agar-agar sheets?
Thanks in advance ☺️
Lilie bakery
Hello Floriane, yes it is possible but I never use it because I prefer gelatin, so I do not know the dosages, it must be written on your packaging. See you soon :)
chantal
Hello,
Thank you for this recipe ! What can I replace the Italian meringue with for decoration, please?
If possible by something that can be done a little in advance...
Thank you very much
Lilie bakery
Hello Chantal, you can spray white velvet food spray, you can add a white chocolate rock icing like my other recipe here: https://liliebakery.fr/buche-framboise-chocolat-blanc-pistache/
Melissa
Hello Aurélie,
I am going to try to make the lemon Christmas log, however I have a question for the Mona Lisa biscuit in the ingredients it is marked: 2 medium eggs, 1 egg yolk, 1 egg white, …..
You need 2 eggs + 1 egg for the yolk + 1 egg for the white for a total of 4 eggs or am I wrong, you just need 2 eggs?
thank you for your reply
Mélissa
Lilie bakery
Hello Mélissa, you need 3 eggs in total: 2 whole, and one separated with the white on one side and the yolk on the other. I hope this will help you. See you soon :)
Laureleen
Hello,
I have 2 logs to make but I only have one log mold. So I'm thinking of doing it 5 days before the big day to have peace of mind. I'm thinking of unmolding it once it's frozen and rolling it up with baking paper until the big day. Does that seem feasible to you?
This log looks delicious, thank you for the recipe. See you soon !
Lilie bakery
Hello Laureleen, yes absolutely, you wrap it in cling film and add aluminum foil for freezer storage (this prevents humidity). Please note, the Italian meringue is made at the last minute as specified. See you soon :)
vanessa
Hello,
I am in the process of making your log… I made the lemon insert which is in the freezer, the crisp and the Mona Lisa biscuit. Before making the mousse, I have a question: I touched my insert and I found the texture very gelatinous... I put the 2 plates as indicated in the recipe. In the foam you say it takes 3…. will the mousse have a gelatinous texture too?
thank you in advance for your return
Lilie bakery
Hello Vanessa, the insert does not have the same consistency as the foam as you can see in my photos. It's normal that it is denser. The foam is made in much larger quantities than the insert, it is normal that it requires more gelatin to hold without collapsing. Follow the recipe as directed :)
Lili
Hi,
First of all, a big thank you for all your recipes, they are always very well explained and always delicious.
I made this recipe this week to test it before Christmas, I followed the recipe scrupulously, used the same gelatin sheets as you and when tasting I had an insert and a really very compact mousse
I don't know where this could have gone wrong because I followed your instructions really well, did I leave the creams thickened too much?
Lilie bakery
Hello Lili, thickening can play a role in your pan, and the size of your mold (+insert mold) when cooling. In any case, you can remove half a sheet for each preparation to adapt the texture to your final wish. See you soon :)
Florent
Hello, I plan to make two of your “Christmas log” recipes.
Unfortunately I only have a 30cm mold and not 25cm.
should I increase the quantities of ingredients?
Lilie bakery
Hello Florent, if you increase the size of the mold you have to increase the quantities. You need to do a volume calculation: first calculate the volume of my mold then yours, then you divide your volume by my volume to see the number by which to multiply your ingredients. See you soon :)
Laureleen
Hello Lilie,
Is it advisable to make the meringue once the log has defrosted, or just before serving? I'm afraid it will melt in the fridge
Lilie bakery
Hello Laureleen, it is written in the recipe “Unmold and place the log in the refrigerator for 1 hour before filling it with meringue” + “Then place in the refrigerator for approximately 3-4 hours before tasting”. See you soon :)
Christine
Hello, can we defrost it the night before and decorate it with meringue and leave it overnight in the fridge to eat it the next day for lunch please? THANKS
Lilie bakery
Hello Christine, yes it is entirely possible as an organization. See you soon :)
Marie
Hello, do we have to put the log in the freezer? If I prepare it on Christmas Eve on the 23rd then I put it in its mold in the fridge? Then on the 24th I take it out around 17 p.m. and I make the meringue. And once coated I put everything back in the fridge until tasting around midnight.
Lilie bakery
Hello Marie, you must put the insert in the freezer otherwise it will not take for assembly. The same goes for the log, it gives it good hold, personally I always put my logs in the freezer and never had any bad surprises! So I really advise you to follow the recipe. See you soon :)
Sandra
Bonsoir.
I am making this beautiful log.
I ask myself 2 questions.
I just made the lemon insert but it looked like foam and almost completely white. Did I stir the eggs and sugar too much?
And also can I make a layer of French meringue on top of my Mona Lisa biscuit? That I would have cooked beforehand to make a crunch instead of white chocolate? Thanks in advance
Lilie bakery
Hello Sandra, your white insert is very surprising?… It should be very yellow thanks to the eggs and the brown sugar which colors it. In any case there was a problem during its creation, I'm not present so it's hard to tell you why... For the meringue, know that a meringue hates humidity, so it's very complicated to keep it dry in the middle. of a foam. See you soon :)
Fanny
Hello I made the log for Christmas so I tasted it first of course ☺️ everything is good except the crunchy one which remains very hard compared to the consistency of the log everything cuts well until it's crispy... I don't know what could I replace with or is it really obligatory to insert it in the log?
Lilie bakery
Hello Fanny, if you have trouble cutting it, it’s because you packed it too much. A crisp is normal for it to crisp when eaten, and therefore for the knife to have resistance to cutting. You take it off if you want… See you soon :)
Florent
Hello, thank you for your answer to my last question, unfortunately I would like one last piece of information, when you say powdered sugar, is it icing sugar and not crystallized?
Lilie bakery
Hello Florent, powdered sugar = powdered sugar /// icing sugar = icing sugar. I can't be clearer because these are the names of the products in store... Happy holidays :)
Mélanie
Hello, I plan to make the log this weekend for Christmas, if I serve it completely frozen can I reduce the quantity of gelatin?
Thank you for your response, we're salivating in advance
Lilie bakery
Hello Mélanie, to answer your question, I don't see how to eat it frozen: I think it will be too hard to cut, especially the insert and the biscuit... It's not an iced log but a dessert log like in the pastry chef. Happy holidays :)
Olivier
Hello,
I'll give it a go, thanks for this recipe!
I was wondering if to whip the whipped cream for the mousse I would have to do it the “classic” way with icing sugar and possibly Chantifix?
Also should the last biscuit layer be flush with the edge of the mold or should it be placed a little extra thick?
Finally it seems to me that the mousse should be the last step before assembly after letting it cool because I see in comments that it freezes in the fridge.
Thank you for all that, happy holidays!
Olivier
Lilie bakery
Hello Olivier, no for the whipped cream you must follow the instructions and ingredients of the recipe 100% if you want a result like mine. You do the biscuit as you want: if you place it extra thick it will be visible once the log is unmolded because it will not be stuck in the foam.
You prepare the mousse just before assembling your log because it contains gelatin which needs to be handled quickly before it sets.
Happy holidays :)
Cynthia
Hello,
I have already prepared everything, my log is in the freezer, I want to make the decoration on the evening of 23/12 to eat it on the evening of 24/12, will my meringue hold up?
Thank you in advance :)
Lilie bakery
Hello Cynthia, I advise you to do it the morning of the big day, it is better freshly made. Happy holidays :)
Elodie
Hi,
I just put the log in the freezer with the help of my little son.
With what was left we tasted it, it was killer. Looking forward to seeing you tomorrow evening.
All that's missing is the meringue, it's a challenge for me to put it on nicely.
I will come back to you.
I'm doing a second one, the coconut mango passion business one to follow.
Thank you
Lilie bakery
Thank you Elodie! Happy holidays :)
Natacha
Hello, Preparing your log for tomorrow. Can the mousse be made in advance? I'm waiting for the insert to set in the freezer. And I wanted to move forward. But I have a big doubt. I'm afraid the mousse will freeze in the fridge and I won't be able to work with it anymore. Thank you for your help and sorry to bother you with the final preparations before New Year's Eve. Have a happy holiday season. And above all, continue to delight us with your recipes, very well explained and detailed. The chocolate pear log is in the freezer.
See you soon
Lilie bakery
Hello Natacha, especially not the foam in advance! This is clearly stated. The gelatin will set quickly, so you have to act fairly quickly to assemble. I hope you enjoy yourselves, happy holidays to you :)
Marta
Hello!
We tasted the log today, it was delicious! Light, perfect to finish the Christmas meal, a real treat! On the other hand….very complicated to cut clearly “because” of the white chocolate crunch (and yet I followed the recipe to the letter). I would like to make it again for New Year's Eve on December 31st, who can I replace the crispy part with?
Thank you
Lilie bakery
Hello Marta, so your crisp must have been: either too thick or too packed: that’s why it was difficult to cut. If you don't want crispy, do without. See you soon :)
Noémie
I made this log for Christmas this year, it was a great success! We find the taste and textures of the lemon meringue tart very well, it is very balanced and rather light to eat after big holiday meals. I only put one sheet of gelatin instead of two in the insert, which held together very well, the texture being even creamier.
Thank you very much for this beautiful recipe!
Lilie bakery
Thank you very much Noémie for your feedback! Glad you liked it :) See you soon
Melissa
Hello,
I made this log for Christmas yesterday and what a success!!
She was perfect in every way. The guests LOVED it.
Thank you for this recipe and your very clear explanations. And the last point and not the least in my opinion: the quantities were perfect for each step, no waste of mousse/meringue, it was exactly what was needed.
Thank you very much !!!
Lilie bakery
Thank you very much Mélissa, your message means a lot to me! I'm glad you liked it :) See you soon
Elena
Good evening, I would like to make this log for tomorrow evening. The insert is in the freezer but I'm afraid that tomorrow I won't have time for the log to stay 6 hours in the freezer and then 1 hour in the refrigerator before making the meringue. Why does it take this resting time? Can't we keep the log in the fridge directly? I know that a dessert must stay in the freezer before icing but here there is no icing. Thank you for your response, Elena
Lilie bakery
Hello Elena, the recipe gives you a freezing time, this is normal so that all the layers solidify together. I advise you to follow the recipe like all the other readers before you. See you soon :)
Julie
A delight thank you very much
Lilie bakery
Thanks Julie! See you soon
Narcisse
30/12/2023
Hello
I made this log on December 25 for lunch, very successful, ultimately easy to make, just follow your directions on the recipe and it's nice to eat after a good meal, I sent you a photo on Instagram
Lilie bakery
Thank you very much Narcisse for your feedback! Really glad you like her. See you soon :)
Coralie
Hello,
I have doubts that my mousse is quite liquid. Do you think what will take?
Lilie bakery
Hello Coralie, it will set because there is gelatin inside: its texture will be more compact if it is not like whipped cream from the start. You will see it at the tasting. See you soon :)
Vir
Hello Lilie! I'm starting my first log thanks to you! I have a question about the mousse part: you have to whip the cream (but without icing sugar, do we agree?) – so just whip it until it becomes firm, right?
Thanks for your help and thanks for this awesome blog!
Virginia
Lilie bakery
Hello Virginie, thank you! You don't have to add any icing sugar, you just beat the cream into whipped cream as indicated in the recipe. See you soon :)
Choco
Insert not creamy enough, and yet I have already reduced the gelatin. I think we can do without gelatin, or reduce the cornstarch
Claire
I made this recipe for Christmas and for my son's birthday at the same time.
Wow, what a success, I followed the instructions to the letter and I got nothing but compliments.
The next day, my son sent me a message saying that they had finished the last pieces of my delicious Lemon Log, light with just the right amount of acidity.
Thank you, thank you
Lilie bakery
Thank you Claire! Glad that your family liked this log :) See you soon
Julie
Hello, I made the log for the New Year. Everything went well except for the piping and the meringue, I didn't have enough meringue to cover the entire log and the meringue slipped to the side. How are you doing? The log wasn't completely thawed either. I took it out 1 hour before to chill then 4 hours in the fridge. THANKS
Lilie bakery
Hello Julie, as indicated in the recipe, I let the log defrost slightly for 1 hour so that it sticks to the log. For the domes if you start from the bottom they will not slide since they hold each other.
If you are missing meringue it is because the egg whites were not beaten enough or you did not have the necessary weight of whites (if you have the same size mold as me).
Defrosting time varies from appliance to appliance – yours should freeze hard, just defrost longer. See you soon :)
Aline
Hi,
Thank you for this recipe that I have made more than once and which is always a real success!
I would like to make lemon tartar style verrines... But use your lemon mousse recipe in my verrine? Can I make it without freezing it? Will she take it anyway? So make it, put it on crushed Breton pucks and leave it in the fridge until the next day? Will it hold up well?
Thank you in advance.
Lilie bakery
Hello Aline, yes you can use lemon mousse to make verrines, no need for a freezer (for the logs it is obligatory to freeze the layers together). Never tried it for my part but you have to experiment in the kitchen anyway! See you soon :)
Salma
Hello Lilie
Thank you for all your recipes and your blog. We had fun many times thanks to you! As for this log, I want to make it for a birthday. We are spending the weekend there and I will not have my equipment to finalize the log. I was wondering if I could take it frozen, make the meringue the day before and leave it in a bag then take it out of the freezer the next day and pipe. If not, is poaching it and putting it back in the freezer an option?
thank you for your help
Lilie bakery
Hello Salma, no you cannot put it back in the freezer since you have to defrost it 1 hour before putting the meringue on it (you never refreeze something that has been thawed). The meringue is made just before filling otherwise it risks falling… See you soon ;)
Claudia
Superb log, I have made the recipe twice and it is always delicious! THANKS !!
Lilie bakery
Thank you very much Claudia! See you soon :)