Recipe for Yule Log Inspired by Lemon Meringue Pie

For the sponge cake, preheat the oven to 180°C. Using a mixer, beat 6 egg whites until very stiff, gradually adding 125 g of sugar. Fold in the 3 egg yolks using a spatula. Add the sifted flour. Add the zest of a lemon and mix until homogeneous. Pour the sponge cake batter onto a baking sheet lined with parchment paper. Spread it using a spatula or the back of a small spoon. Bake for 12 minutes. Once out of the oven, roll the sponge cake in a damp cloth.

For the soaking mixture, combine hot water with 10g of sugar and lemon juice. Using a silicone brush, generously soak the sponge cake.

For the lemon curd, heat the butter and lemon juice over low heat. Use an electric whisk to beat the 3 whole eggs and 150g of sugar until you achieve a frothy, white mixture. Pour in the melted butter mixed with the lemon juice. Transfer everything back to a saucepan and let it cook over medium heat, stirring constantly. The mixture should thicken and become darker. Pour 3/4 of this lemon curd into the sponge cake and roll it up. Let the log rest in the fridge overnight.

Prepare the meringues. Beat the 50g of egg whites with an electric mixer and gradually add the 100g of sugar. Pipe onto a baking sheet and bake for 1 hour at 80°C.

To finish For plating Using a piping bag filled with the remaining lemon curd, place a small dot of lemon mixture under the meringues and decorate the whole log. Between the glued meringues, create small peaks of lemon curd. Zest a lime and a lemon over the log.