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Lemon meringue christmas log
A christmas adaptation of the famous lemon meringue pie.
Temps de préparation
1
h
Temps de cuisson
22
min
Freezing time
6
h
Temps total
7
h
22
min
Type de plat:
Dessert
Cuisine:
Française
Portions:
6
servings
Calories:
1725
kcal
Ingrédients
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
Instructions
Biscuit
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.
Moulding
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.
Finishing
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.