Meringue Log With Lemon Curd Recipe

Name: Meringue Log With Lemon Curd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet gelatin; 4 lemons juiced; 2 1/8 cups granulated sugar; 7 tablespoons butter; 3 eggs; 1 egg yolk; 4 egg whites; 1 teaspoon cream of tartar; 1 teaspoon white vinegar; 3 tablespoons powdered sugar; heavy whipping cream 25 cl., 30% fat; 1 teaspoon vanilla extract

Servings: persons

1 sheet gelatin
4 lemons juiced
2 1/8 cups granulated sugar
7 tablespoons butter
3 eggs
1 egg yolk
4 egg whites
1 teaspoon cream of tartar
1 teaspoon white vinegar
3 tablespoons powdered sugar
heavy whipping cream 25 cl., 30% fat
1 teaspoon vanilla extract

1
Put the gelatin in a bowl of cold water for 10 minutes.
2
Juice the lemons.
3
Pour the lemon juice, 200 grams of sugar, and butter in a saucepan. Whisk over low heat until the butter melts.
4
In a bowl whisk 3 eggs and 1 yolk with a fork.
5
Add to the mixture in the saucepan. Thicken the curd over low heat, stirring regularly, for about 10 minutes in order to get a thick consistency.
6
Press your finished lemon curd through a sieve to separate out any bits of eggs that might have scrambled during the cooking.
7
Add the softened gelatin, and mix with a fork so that it melts.
8
Set aside and let cool.
9
You can make the curd several days in advance and keep it in the refrigerator in a tightly closed jar.
10
Preheat oven to 180 degrees Celsius.
11
Beat the egg whites until stiff. When they start to foam, add 112.5 grams of granulated sugar and continue to beat them so they form stiff peaks.
12
Gradually add the remaining sugar, cream of tartar, and vinegar. Whisk just enough to incorporate.
13
Spread out the meringue on a baking sheet lined with parchment paper. Smooth out the surface. Cook for about 15-20 minutes.
14
Remove the meringue from the oven and let it cool down.
15
Flip it over on a large piece of parchment paper dusted with 1 tablespoon of powdered sugar. Set aside.
16
In the bowl of a mixer, pour the very cold cream, 2 tablespoons of powdered sugar, and the vanilla extract. Whisk until you get a firm chantilly.
17
You are now ready to assemble the cake. Spread a thick layer of lemon curd on the surface of the meringue, leaving a 1 centimeter border all around. Gently cover it with chantilly.
18
Roll the meringue by squeezing slightly, helping you with parchment paper if needed.
19
Transfer it to your serving dish and refrigerate for 2 hours. Sprinkle with powdered sugar before serving.
20
I advise you not to prepare this dessert too far in advance.

954

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 sheet gelatin, 4 lemons juiced, 2 1/8 cups granulated sugar, 7 tablespoons butter, and more.

Yes, Meringue Log With Lemon Curd falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Meringue Log With Lemon Curd

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions