Lemon meringue log
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2 rates
Preparation : 30 min
Cooking : 10 min
Total time : 40 min Rest : 0 min
6 people
4 egg
125 g plain flour
0.5 sachet of baking powder (5 g)
125 g sugar
2 sachets vanilla sugar (20 g)
25 g icing sugar
75 g caster sugar
3 egg whites
4 yellow lemons
1 tbsp cornflour
175 g caster sugar
3 eggs
75 g icing sugar
Associated products
Tips
Prepare the day before to let the log cool for 24 hours.
RECIPE STEPS
1
Preheat the oven to 180°C (gas mark 4). Separate the egg yolks from the whites.
- 4 egg
2
Fit the very clean and dry bowl with the whisk and add the egg whites. Close the cover and remove the cap / pusher from the chute. Whisk for about 5 minutes. Set aside.
3
Fit the bowl with the dough blade, add the yolks and sugar. Mix for about 1 minute (until thick and lightened in colour). Add the sifted flour, vanilla sugar, icing sugar and baking powder. Mix for about 1 minute. If necessary, scrape down the wall of the bowl.
- 125 g plain flour
- 125 g sugar
- 2 sachets vanilla sugar (20 g)
- 25 g icing sugar
- 0.5 sachet of baking powder (5 g)
4
Pour the second mixture into a large bowl and gradually incorporate the egg whites, a small bit at a time.
5
Cover a baking tray with baking parchment. Transfer the dough onto it and smooth out. Bake for about 10 minutes (do not brown too much to make sure that it stays soft). When the dough is cooked, cover with a damp cloth and turn it over. Leave to cool.
6
Fit your machine with the Citrus Press and squeeze the lemons.
- 4 yellow lemons
7
In a small bowl, quickly whisk the eggs.
- 3 eggs
8
In a saucepan, add the lemon juice, sugar and cornflour. Whisk vigorously and cook over medium heat while continuing to stir. When the mixture is warm, add the eggs. Stir continuously. The curd is ready when it is thick enough to coat your wooden spoon. If necessary, add extra cornflour to thicken. Set aside.
- 4 yellow lemons
- 1 tbsp cornflour
9
Fit the very clean and dry bowl with the whisk and add the egg whites. Close the cover and remove the cap / pusher from the chute. Whisk for about 5 minutes. Set aside.
- 3 egg whites
10
Add 1/3 of the caster sugar, rerun the machine. Gradually add the rest of the caster sugar and the icing sugar through the opening. Mix for about 1 minute. The mixture should become firm.
- 75 g caster sugar
- 75 g icing sugar
11
Cover a baking tray with baking parchment. Use a piping bag or a spoon to make small sticks of meringue. For an extra festive touch, sprinkle over some edible golden powder. Place in the oven at 90°C for 1 hour 15 minutes to 1 hour 30 minutes. Leave to cool.
12
When the sponge has cooled, gently remove the damp tea towel. Cover completely with lemon curd, then tightly roll the sponge. Cut off both ends.
13
Brush the log with the rest of the lemon curd and add the meringue sticks on top.
1 comment
Anyone know how much is 1/2 a sachet. With baking you need exact measurements. in this recipe it asks for 1/2 sachet of baking powder and 2sachets of vanilla sugar.