Lemon Meringue Yule Log (Bûche de Noël Roulée Style)

Description

This Lemon Meringue Yule Log is a delightful twist on the classic Bûche de Noël. Featuring a light sponge cake rolled with tangy lemon curd and topped with a fluffy meringue, this dessert is perfect for adding a refreshing zest to your Christmas celebrations.

Ingredients

For the Cake:

• Eggs: 4 large (separated)
• Granulated sugar: 3/4 cup (150g)
• All-purpose flour: 2/3 cup (85g)
• Baking powder: 1 tsp
• Salt: 1/4 tsp
• Lemon zest: 1 tbsp

For the Lemon Curd:

• Lemons: 3 (juiced and zested)
• Granulated sugar: 3/4 cup (150g)
• Eggs: 4 large
• Unsalted butter: 1/2 cup (115g), cut into pieces

For the Meringue:

• Egg whites: 4 large
• Granulated sugar: 1 cup (200g)
• Cream of tartar: 1/4 tsp
• Vanilla extract: 1 tsp

Instructions

1. Make the Lemon Curd:

1. In a medium saucepan, combine lemon juice, lemon zest, sugar, and eggs. Whisk until smooth.
2. Add butter and cook over medium heat, whisking constantly until the mixture thickens and coats the back of a spoon (about 10 minutes).
3. Strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the fridge for at least 2 hours.

2. Make the Cake:

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat egg yolks with 1/2 cup (100g) of sugar and lemon zest until pale and thick.
3. In a separate bowl, sift together flour, baking powder, and salt. Gradually add dry ingredients to the yolk mixture, mixing until just combined.
4. In another bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup (50g) of sugar and beat until stiff peaks form.
5. Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
6. Spread the batter evenly in the prepared pan. Bake for 10–12 minutes, or until the cake springs back when touched.
7. Turn the cake onto a clean towel dusted with powdered sugar. Remove parchment, then roll the cake tightly with the towel. Let cool completely.

3. Assemble the Cake:

1. Carefully unroll the cooled cake. Spread an even layer of chilled lemon curd over the surface.
2. Roll the cake back up without the towel. Place the rolled cake seam-side down on a serving platter.

4. Make the Meringue:

1. In a large bowl, beat egg whites and cream of tartar until soft peaks form.
2. Gradually add sugar, one tablespoon at a time, and continue beating until stiff, glossy peaks form. Beat in vanilla extract.
3. Spread the meringue evenly over the rolled cake, covering it completely.
4. Use a kitchen torch to lightly brown the meringue, or place the cake under a preheated broiler for 1–2 minutes, watching closely to prevent burning.

Tips for Success

1. Chill the lemon curd thoroughly before spreading to prevent it from oozing out of the cake.
2. Roll the cake while warm to avoid cracking.
3. Use a kitchen torch for better control when browning the meringue.

Recommendations

• Serve with fresh berries or a drizzle of raspberry sauce for extra flavor.
• Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition Information (Per Serving, ~12 slices)

• Calories: ~250
• Protein: 5g
• Fat: 10g
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 25g

Add a refreshing citrus twist to your holiday table with this beautiful and delicious Lemon Meringue Yule Log!