Lemon Meringue Christmas Log with Japanese Biscuit

Ingredients

• 250 ml Milk (Whole, at room temperature)
• 250 ml Water (Cold water)
• 10 g Salt (Fine salt)
• 50 g Granulated sugar (for choux pastry)
• 100 g Unsalted butter (Cut into small dice)
• 150 g All-purpose flour
• 4 Whole eggs (At room temperature)
• 30 ml Grape seed oil (Neutral oil)
• 4 Egg whites (for the pastry meringue)
• 100 g Granulated sugar (for the meringue)
• 60 ml Fresh lemon juice (About the juice of 2 lemons)
• 150 g Granulated sugar (for the lemon curd)
• 2 Whole eggs (for the lemon curd)
• 2 g Agar‑agar (Powder, 1/2 teaspoon)
• 30 g Unsalted butter (for the lemon curd) (In small pieces, at room temperature)
• 150 g Granulated sugar (for the Italian meringue syrup)
• 150 ml Water (for the syrup)
• 4 Egg whites (for the Italian meringue)
• 30 g Granulated sugar (for the Italian meringue)

Instructions

1. Prepare the choux pastry

   In a saucepan, combine the milk, water, salt and sugar. Heat over medium heat until the mixture is hot but not boiling. Add the diced butter and let it melt gently.

   Time: PT5M

   Temperature: 180°C

2. Incorporate the flour

   Remove the saucepan from the heat, add the flour all at once and stir vigorously until a homogeneous dough forms.

   Time: PT3M

3. Cook the choux roux

   Return the saucepan to medium heat and cook while stirring constantly until a thin film forms at the bottom of the pan and the dough pulls away from the sides (about 2‑3 minutes).

   Time: PT5M

   Temperature: 180°C

4. Add the eggs

   In a bowl, beat the eggs into an omelette. Pour the eggs gradually into the choux dough off the heat, mixing continuously. The dough may appear grainy at first, that's normal.

   Time: PT5M

5. Incorporate the oil and let cool

   Add the grape seed oil, mix until homogeneous, then let the dough return to room temperature (about 10 minutes).

   Time: PT10M

6. Prepare the meringue (for the biscuit)

   Whisk the 4 egg whites to stiff peaks, gradually add 100 g of granulated sugar and continue whisking until glossy peaks form.

   Time: PT5M

7. Fold the meringue into the choux pastry

   Fold the meringue into the cooled choux dough in two batches, lifting the mixture with a spatula so as not to deflate it.

   Time: PT5M

8. Bake the Japanese biscuit

   Spread the dough onto a baking sheet lined with parchment paper (30 × 40 cm) and smooth. Bake at 180°C for 25 minutes until the biscuit is golden and firm to the touch.

   Time: PT25M

   Temperature: 180°C

9. Unmold and roll the biscuit

   Immediately after removing from the oven, unmold the biscuit onto a clean kitchen towel, roll it right away on itself using the towel to form a roll. Let cool completely (about 15 minutes).

   Time: PT15M

10. Prepare the lemon curd

    Squeeze the juice of 2 lemons. In a saucepan, combine the juice, 150 g sugar, 2 eggs and 2 g agar‑agar. Heat over low heat until a gentle boil, let thicken for 1 minute then remove from heat.

    Time: PT5M

    Temperature: 90°C

11. Strain and incorporate the butter

    Pass the lemon curd through a fine sieve to remove any egg pieces. Add 30 g butter in pieces and mix until fully melted and incorporated. Let cool to room temperature (15 minutes).

    Time: PT15M

12. Assemble the log

    Spread an even layer of lemon curd over the cooled biscuit, roll the biscuit again on itself, wrap in parchment paper and place in the refrigerator for 1 hour to set the log.

    Time: PT5M

13. Prepare the syrup for the Italian meringue

    In a small saucepan, heat 150 ml water and 150 g sugar until reaching 118°C (soft‑ball stage).

    Time: PT10M

    Temperature: 118°C

14. Whisk the whites for the Italian meringue

    Whisk the 4 egg whites with 30 g sugar to stiff peaks.

    Time: PT5M

15. Incorporate the hot syrup

    When the syrup reaches 118°C, pour it in a thin stream over the whipped whites while beating at high speed. Continue beating until the meringue cools and becomes glossy.

    Time: PT5M

16. Decorate and caramelize

    Spread the Italian meringue over the entire surface of the log, smooth with a spatula. Use a kitchen torch to lightly brown the surface until a golden color is achieved.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Milk: Almond milk, Semi-skimmed milk
• Instead of Unsalted butter: Margarine
• Instead of All-purpose flour: Wheat flour
• Instead of Grape seed oil: Sunflower oil, Canola oil
• Instead of Fresh lemon juice: Bottled lemon juice
• Instead of Agar‑agar: Gelatin (1 g)
• Instead of Unsalted butter (for the lemon curd): Margarine

Equipment Needed

• Medium saucepan (non‑nonstick)
• Hand whisk or electric mixer
• Mixing bowl (1 L capacity)
• Silicone spatula
• Baking sheet or flat pan 30 × 40 cm
• Parchment paper
• Cooking thermometer
• Kitchen torch
• Fine sieve or strainer (optional)
• Rolling pin (optional) (optional)
• Oven

Critical Steps — Do Not Skip

• Formation of the film at the bottom of the pan during the choux roux cooking
• Delicate incorporation of the meringue into the choux pastry
• Baking the biscuit without opening the oven too early
• Reaching exactly 118°C for the Italian meringue syrup
• Caramelization with the torch without burning the meringue

Chef Tips from the Video

• Rolling the biscuit while still warm prevents cracks.
• Use thick parchment paper to ease unmolding and rolling.
• For a more uniform color, move the torch in quick circular motions.

Troubleshooting

Storage

Refrigerator: Store the log wrapped in cling film for 2 to 3 days.

Freezer: Not recommended, the meringue texture would deteriorate.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• The biscuit can be baked 1 day ahead and stored in an airtight container.
• The lemon curd keeps in the refrigerator for 3 days; preparing it ahead simplifies assembly.
• The Italian meringue can be made ahead, covered and kept chilled until use.