Lemon Meringue Log

This lemon meringue log transforms the flavors of lemon meringue pie into a festive rolled cake. A light sponge surrounds a sharp lemon filling, while glossy toasted meringue provides a sweet finish.

Ingredients

For the sponge

• 4 large eggs, separated
• 100 g granulated sugar
• 100 g all-purpose flour
• Finely grated zest of 1 lemon
• Pinch of salt

For the lemon filling

• 3 large eggs
• 120 g granulated sugar
• 120 ml fresh lemon juice
• Finely grated zest of 2 lemons
• 75 g unsalted butter, cubed

For the Italian meringue

• 3 large egg whites
• 180 g granulated sugar
• 60 ml water

Method

1. Prepare the sponge: Heat the oven to 190°C. Line a rimmed baking sheet with parchment paper. Whisk the egg yolks with half the sugar until pale, then fold in the lemon zest and flour.
2. Beat the egg whites with the salt until foamy. Gradually add the remaining sugar and continue beating until glossy peaks form. Fold the whites gently into the yolk mixture.
3. Spread the batter evenly over the prepared sheet. Bake for 9–12 minutes, until lightly golden and springy to the touch.
4. Turn the warm sponge onto a clean sheet of parchment. Remove the baking paper and loosely roll the sponge from a short end with the fresh parchment inside. Leave it rolled while it cools.
5. Make the lemon filling: Whisk the eggs, sugar, lemon juice and zest in a heatproof bowl. Set the bowl over gently simmering water and stir continuously until the mixture thickens enough to coat a spoon.
6. Remove from the heat and stir in the butter a few pieces at a time. Cover the surface and refrigerate until cold and firm.
7. Assemble the log: Carefully unroll the cooled sponge. Spread the lemon filling over it, leaving a narrow border around the edges. Roll it up again without the parchment, place seam-side down and chill until firm.
8. Prepare the meringue: Beat the egg whites to soft peaks. Heat the sugar and water in a saucepan until the syrup reaches 118°C. With the mixer running, slowly pour the hot syrup into the whites. Continue whisking until the meringue is thick, glossy and nearly cool.
9. Cover the chilled log with meringue, creating decorative ridges with a spoon or spatula. Lightly brown the surface with a kitchen torch. Keep refrigerated until ready to serve.

Serving and Storage

For clean slices, chill the finished log and cut it with a sharp knife wiped between portions. The cake is best served cool rather than frozen.

Store the assembled log in the refrigerator and enjoy it within two days. For advance preparation, the sponge and lemon filling can be made separately one day ahead; add the meringue on the day of serving.

Helpful Tips

• Roll the sponge while it is still warm to reduce the risk of cracking.
• Use only the yellow part of the lemon peel; the white pith can taste bitter.
• Make sure the bowl and whisk used for the meringue are completely clean and grease-free.
• Hot sugar syrup can cause severe burns, so pour it carefully and keep it away from the sides of the mixing bowl.
• If a kitchen torch is unavailable, leave the meringue white rather than placing the chilled cake under an uncontrolled broiler.