Lemon tart as a Xmas log  🍋🎄😄

Lemon tart as a Xmas log 🍋🎄😄

Tuesday December 31st, 2019 0 By Marion

Lemon meringue christmas log

A christmas adaptation of the famous lemon meringue pie.
Prep Time 1 hr
Cook Time 22 mins
Freezing time 6 hrs
Total Time 7 hrs 22 mins
Course Dessert
Cuisine Française
Servings 6 servings
Calories 1725 kcal


  • 200 g caster sugar
  • 4 eggs
  • 50 g butter
  • 100 g lemon juice
  • 40 g limoncello
  • 20 cl liquid cream
  • 2 gelatine sheets
  • 5 g vanilla extract
  • 35 g flour
  • 15 g maize flour
  • 60 g water
  • 2 eggwhites



  • Preheat the oven (180°C)
  • Whisk 2 eggs with 30 g caster sugar and 5 g vanilla extract.
  • Add 35 g flour and 15 g maize flour.
  • Place in a baking tray covered with baking sheet. Bake for 12 minutes.
  • Release from the try and leave to cool on the side.

Lemon Mousse

  • Place 2 gelatine sheets in cold water.
  • Place 20 cl liquid cream in a bowl in the fridge
  • Whisk together 40 g caster sugar, 2 eggs, 50 g butter and 100 g lemon juice.
  • Cook "au bain marie" in a saucepan until it thickens.
  • Add the gelatine sheets, mix well.
  • Leave to cool on the side or even better, in the fridge.
  • Whisk the liquid cream until it holds together.
  • Gently blend with the cold lemon cream. Leave on the side.

Limoncello Syrup

  • Put 40 g water with 50 g caster sugar and 40 g limoncello in a saucepan. Bring to the boil.
  • Put on the biscuit to make it softer.


  • Put the lemon mousse in a log mould.
  • Add a string of biscuit on top.
  • Place in the freezer.

Italian meringue

  • Whisk 2 eggwhites with one pinch of salt until stiff.
  • Put 100 g caster sugar and 20 g water in a saucepan. When it reaches 121 °C, pour slowly on the eggwhites, while still whisking.
  • Keep whisking for about 5-10 minutes to cool down. Place in a pastry bag fitted with a cone-shaped tip.


  • Preheat the oven, grill position, 250°C.
  • Unmould the log.
  • Using the pastry bag, cover the log with meringue.
  • Place under the grill for 10 minutes, until the meringue slightly turns gold.
  • Place in the freezer for about 6 hours and place in the fridge 2 hours before serving.
  • Decorate to your taste.