Lemon Meringue Log

The first time I made this Lemon Meringue Log, I couldn’t believe how pretty it looked. The soft meringue, the bright lemon filling—it felt like sunshine on a plate. One slice, and I was hooked on that sweet-tart balance.

It’s honestly easier than it looks, and every step feels kind of fun. The lemon curd is creamy, the meringue fluffy, and rolling it all up is like wrapping up happiness. I always feel proud serving it to guests because it looks like something from a bakery.

Now, whenever I need a dessert that feels light and special, this is the one I go for. It’s sweet, tangy, and melts in your mouth. It’s my favorite way to end any meal with a little brightness.

Why You’ll Love This Recipe

• Show-Stopping Dessert: A visually stunning dessert that looks as good as it tastes.
• Delightfully Tangy: The lemon filling is perfectly balanced, offering just the right amount of zing.
• Light and Airy: The sponge cake and meringue create a melt-in-your-mouth texture.
• Customizable: Adjust the sweetness or add berries for a twist.
• Make-Ahead Friendly: Prepare components in advance to save time.

Required Kitchen Tools

To make this Lemon Meringue Log, you’ll need:

• Baking sheet (30x40cm)
• Parchment paper
• Mixing bowls
• Whisk or electric mixer
• Saucepan
• Spatula
• Towel (for rolling the sponge)
• Torch or oven for browning meringue

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 (approximately 3 lemons)
• Zest of 2 lemons
• 3 egg yolks
• 100g granulated sugar
• 75g unsalted butter, cubed

For the Meringue:

• 3 egg whites
• 150g granulated sugar
• 1/4 tsp cream of tartar

Variations for Lemon Meringue Log

1. Berry Twist: Add a layer of fresh berries or berry compote to the lemon filling for a fruity twist.
2. Orange Delight: Substitute lemon juice with orange juice for a sweeter citrus profile.
3. Coconut Infusion: Sprinkle shredded coconut over the meringue before browning for added texture.
4. Chocolate Drizzle: Finish with a drizzle of dark chocolate for a decadent touch.
5. Gluten-Free Option: Use a gluten-free flour blend to make the sponge suitable for gluten-free diets.

Step-by-Step Instructions

1. Make the Sponge

Prepare the Baking Sheet:

1. Preheat your oven to 180°C (350°F).
2. Line a 30x40cm baking sheet with parchment paper, leaving some overhang for easy removal.

Whisk Egg Whites:

1. In a clean, dry bowl, whisk the egg whites with a pinch of salt until soft peaks form.
2. Gradually add half the sugar (50g), whisking until glossy peaks form. Set aside.

Combine Egg Yolks:

1. In another bowl, whisk the egg yolks with the remaining sugar (50g) until pale and thick.
2. Mix in the vanilla extract.

Fold and Bake:

1. Sift the flour and cornstarch over the egg yolk mixture and gently fold to combine.
2. Gradually fold in the meringue mixture, being careful not to deflate the batter.
3. Pour the batter onto the prepared baking sheet, spreading evenly.
4. Bake for 10-12 minutes, or until the sponge is golden and springs back when touched.

Roll the Sponge:

1. Turn the sponge onto a clean towel dusted with sugar.
2. Peel off the parchment paper and roll the sponge gently with the towel. Let it cool completely.

2. Prepare the Lemon Filling

Make the Lemon Curd:

1. In a saucepan, combine the lemon juice, zest, egg yolks, and sugar.
2. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 5-7 minutes).
3. Remove from heat and stir in the butter cubes until smooth.
4. Transfer to a bowl, cover with plastic wrap (pressed against the surface), and chill.

3. Whip the Meringue

1. In a clean bowl, whisk the egg whites with the cream of tartar until frothy.
2. Gradually add the sugar while whisking until stiff, glossy peaks form.

4. Assemble the Log

Fill and Roll:

1. Unroll the cooled sponge and spread the lemon curd evenly over the surface.
2. Re-roll the sponge gently but firmly, without the towel.

Add Meringue:

1. Spread or pipe the meringue over the rolled sponge, covering it completely.

5. Brown the Meringue

Using a Torch:

1. Use a kitchen torch to lightly brown the meringue until golden.

Using an Oven:

1. Preheat your oven to 220°C (425°F).
2. Place the log on a baking sheet and bake for 5-7 minutes, watching closely, until the meringue is golden.

Serving and Decoration

• Serving Suggestions: Slice into thick rounds and serve with fresh berries or a dollop of whipped cream.
• Garnish Ideas: Sprinkle lemon zest or powdered sugar over the top for a polished look.

Storing Lemon Meringue Log

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezing: You can freeze the log (without meringue) for up to 1 month. Thaw overnight in the refrigerator, then add meringue and brown before serving.

Nutrition Information (Per Slice)

Nutrient	Amount
Calories	220
Carbohydrates	32g
Protein	4g
Fat	9g
Saturated Fat	5g
Sugar	22g
Sodium	50mg

FAQs About Lemon Meringue Log

Can I make this ahead of time?

Yes! Prepare the sponge and lemon filling a day in advance. Assemble and add the meringue just before serving for best results.

What’s the best way to prevent cracks in the sponge?

Roll the sponge while it’s still warm and pliable. This helps prevent cracking when it’s filled and re-rolled.

Can I use store-bought lemon curd?

Absolutely! While homemade is best, store-bought lemon curd works in a pinch.