Lemon Meringue Yule Log: A Festive Treat with a Zesty Twist
Celebrate the holiday season with a delightful twist on a classic dessert: the Lemon Meringue Yule Log. Embrace the refreshing and vibrant flavors of lemon meringue pie in a festive log form, perfect for any gathering. Picture a zesty lemon filling nestled in a fluffy sponge and topped with decadent meringue. It’s sure to be a hit!
Why You’ll Love This Recipe
This Lemon Meringue Yule Log is a showstopper! The bright citrus flavor beautifully balances with the sweet meringue, creating a dessert that’s both elegant and comforting. Perfect for family gatherings, it’s surprisingly simple to make yet impressively gourmet. Plus, the light texture makes it a great finish to a hearty holiday meal.
Ingredients
– For the sponge:
– 4 large eggs, separated
– 100g granulated sugar
– 75g all-purpose flour
– 2 tbsp cornstarch
– 1 tsp vanilla extract
– A pinch of salt
– For the lemon filling:
– 125ml fresh lemon juice
– Zest of 2 lemons
– 3 egg yolks
– 100g sugar
– 75g unsalted butter, cubed
– For the meringue:
– 3 egg whites
– 150g granulated sugar
– 1/4 tsp cream of tartar
Necessary Tools
– Baking sheet (30x40cm)
– Parchment paper
– Mixing bowls
– Whisk or electric mixer
– Saucepan
– Spatula
– Towel for rolling sponge
– Torch or oven for browning meringue
Ingredient Swaps and Additions
Feel free to get creative! You could add a hint of vanilla or almond extract to the meringue for extra depth. If you’re a fan of berries, add a layer of raspberry jam before spreading the lemon filling for a fruity twist.
Step-by-Step Instructions
1. Preheat your oven to 180°C (350°F). Line a 30x40cm baking sheet with parchment paper.
2. In a bowl, beat egg yolks with half the sugar until pale and thick. In a separate bowl, beat egg whites with salt until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form.
3. Gently fold the whipped egg whites into the yolk mixture. Sift in the flour and cornstarch, folding gently. Spread the batter evenly on the prepared baking sheet.
4. Bake for 10-12 minutes, or until a toothpick comes out clean. Invert onto a sugared towel, remove parchment, and roll up. Let cool.
5. For the filling, heat lemon juice, zest, egg yolks, and sugar in a saucepan over medium heat. Stir until thickened. Remove from heat and stir in butter. Cool.
6. Beat egg whites with cream of tartar until frothy, gradually adding sugar until glossy peaks form.
7. Unroll the sponge, spread lemon filling over it, and roll up.
8. Spread meringue over the log and brown with a torch or bake until golden.
9. Chill before serving.
Serving Suggestions
This Yule log pairs wonderfully with a cup of tea or coffee. For a festive touch, garnish with candied lemon slices or a dusting of powdered sugar.
Pro Tips for Success
Ensure the sponge is rolled up while warm to prevent cracking. When spreading the meringue, use swift, even strokes for a smooth finish.
Storing and Reheating
Store in the fridge for up to 3 days. To enjoy later, slice and serve chilled or at room temperature.
FAQ Section
Can I make this ahead of time?
Yes, prepare the day before and chill overnight.
Is it possible to freeze?
Freezing is not recommended due to the meringue texture.
Conclusion
This Lemon Meringue Yule Log is a delightful addition to your holiday dessert table, effortlessly combining classic flavors with a modern twist. Share your creations on Instagram or Pinterest and let us know how it turned out!
Nutritional Information (approx. per serving)
Calories: 250kcal
Carbohydrates: 36g
Protein: 5g
Fat: 11g
Lemon Meringue Yule Log
Ingredients
Method
- Preheat your oven to 180°C (350°F). Line a 30x40cm baking sheet with parchment paper.
- In a bowl, beat egg yolks with half the sugar until pale and thick. In a separate bowl, beat egg whites with salt until soft peaks form. Gradually add the remaining sugar, beating until stiff peaks form.
- Gently fold the whipped egg whites into the yolk mixture. Sift in the flour and cornstarch, folding gently. Spread the batter evenly on the prepared baking sheet.
- Bake for 10-12 minutes, or until a toothpick comes out clean. Invert onto a sugared towel, remove parchment, and roll up. Let cool.
- For the filling, heat lemon juice, zest, egg yolks, and sugar in a saucepan over medium heat. Stir until thickened. Remove from heat and stir in butter. Cool.
- Beat egg whites with cream of tartar until frothy, gradually adding sugar until glossy peaks form.
- Unroll the sponge, spread lemon filling over it, and roll up.
- Spread meringue over the log and brown with a torch or bake until golden.
- Chill before serving.
