Lemon Meringue Log

Lemon meringue log recipe - lilie bakery

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.

Lemon meringue yule log Christmas dessert - Lilie Bakery

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.

  1. Creamy lemon insert : to do in advance because it must be placed in the freezer.
  2. Crispy white chocolate : easy to make, in a few minutes using lace pancakes.
  3. Joconde biscuit : very soft and supple, it is a very good log base.
  4. Lemon mousse : a light texture based on whipped cream and lemon cream.
  5. Italian meringue : to poach on the log before toasting with a blowtorch.
Lemon meringue log - Lilie Bakery

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:

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 - Lilie Bakery
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4.9 on 16 votes

Lemon Meringue Log, Light & Tangy

A light and tangy Yule log, like a lemon pie, with a crunchy white chocolate and a Joconde cookie. A toasted Italian meringue on top gives it a touch of sweetness ...
Preparation7 h 30 min
Baking20 min
Total7 h 50 min
Recipe type: Dessert, Snack
Kitchen room: French
Keyword: Christmas log
Quantity: 8 people

Material:

  • Log mold 25 x 8 x 6,7cm

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 Soft butter
  • 15 g cornstarch
  • 2 Gelatin sheets (Vahine)

Crispy white chocolate

  • 90 g white chocolate pastry
  • 50 g lace pancakes

Joconde biscuit

  • 2 medium eggs
  • 1 egg yolk separated
  • 1 egg white separated
  • 75 g almond powder
  • 70 g icing sugar
  • 30 g 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 whole liquid cream 30% mg

Italian meringue

  • 80 g egg whites
  • 150 g Granulated sugar
  • 60 g water

Preparation:

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 double boiler. Crumble the lace pancakes 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.

Assembly

  • 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:

Do you want to make the log in advance? It's possible ! As long as it stays in the freezer it's perfect. You take it out on D-Day to make the Italian meringue decoration, then you let it thaw gently in the refrigerator until tasting (for 3-4 hours).
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

- EQUIPMENT USED -

Moule bûche Silkomart
Moule bûche matelassé
Moule bûche sapin
Moule bûche montagne
Moule bûche diamant
Pistoles chocolat blanc
Moule bûche Silkomart
Moule bûche matelassé
Moule bûche sapin
Moule bûche montagne
Moule bûche diamant
Pistoles chocolat blanc
Moule bûche Silkomart
Moule bûche matelassé
Moule bûche sapin
Moule bûche montagne
Moule bûche diamant
Pistoles chocolat blanc
December 17, 2021

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34 comments

  1. Reply

    LadyMilonguera

    December 10, 2021

    5 stars
    Your log is really superb!

    • Reply

      Lilie bakery

      December 12, 2021

      Thanks to you :)

  2. Reply

    christinepatisse

    December 18, 2021

    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

    • Reply

      Lilie bakery

      December 19, 2021

      Hello Christine, for the lemon cream, we whip the whole eggs with the sugar. See you soon ;)

  3. Reply

    Narcisse

    December 19, 2021

    5 stars
    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

    • Reply

      Lilie bakery

      December 19, 2021

      Hello, yes you can replace with milk chocolate, making half milk chocolate half praline. See you soon ;)

  4. Reply

    Maia

    December 19, 2021

    Hello !
    How many grams do your gelatin sheets weigh?
    Thanks in advance !!

    • Reply

      Lilie bakery

      December 19, 2021

      Hello, these are classic Vahiné leaves, i.e. 1,89 grams per leaf. See you soon ;)

  5. Reply

    Virginia

    December 19, 2021

    Hello,

    Is it annoying if the filling of the Italian meringue is done later than an hour after thawing?

    • Reply

      Lilie bakery

      December 19, 2021

      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 :)

  6. Reply

    Faustina

    December 20, 2021

    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

    • Reply

      Lilie bakery

      December 20, 2021

      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 :)

  7. Reply

    Lea

    December 20, 2021

    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 !

    • Reply

      Lilie bakery

      December 20, 2021

      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 ;)

  8. Reply

    Islay

    December 20, 2021

    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

    • Reply

      Lilie bakery

      December 22, 2021

      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 :)

  9. Reply

    Narcisse

    December 21, 2021

    Thank you for your answer I will tell you if I succeeded Happy Holidays

  10. Reply

    Estelle

    December 22, 2021

    Hi

    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?

    • Reply

      Lilie bakery

      December 22, 2021

      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 :)

  11. Reply

    Proceedings

    December 22, 2021

    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!

    • Reply

      Lilie bakery

      December 22, 2021

      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 :)

  12. Reply

    corinne

    December 22, 2021

    4 stars
    Hi
    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!

    • Reply

      Lilie bakery

      December 22, 2021

      Hello Corinne, it is indeed 1 white: I say "the" out of habit. The recipe is correct, see you soon;)

  13. Reply

    Audrey

    December 23, 2021

    5 stars
    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.

    • Reply

      Lilie bakery

      December 23, 2021

      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 :)

  14. Reply

    Audrey

    December 23, 2021

    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

    • Reply

      Lilie bakery

      December 24, 2021

      Thanks Audrey! Hope to see you again on the blog for other recipes in 2022 so :) Happy Holidays

  15. Reply

    Loita

    December 25, 2021

    5 stars
    Thank you for this recipe !! really excellent, light which goes very well after a good meal :)

    • Reply

      Lilie bakery

      December 30, 2021

      Thanks for your return ! Glad you like the log :) See you soon

  16. Reply

    Narcisse

    December 26, 2021

    5 stars
    Hi
    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

    • Reply

      Lilie bakery

      December 30, 2021

      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 :)

  17. Reply

    Sandra

    January 7 2022

    5 stars
    Log done, more than to taste

  18. Reply

    Aline

    January 19 2022

    5 stars
    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.

    • Reply

      Lilie bakery

      January 25 2022

      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 :)

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