Pour changer de la bûche classique, voici la version façon TARTE AU CITRON MERINGUÉE ! Un pur délice

Ingredients

• 120 g Granulated Sugar (for sponge batter)
• 120 g All-Purpose Flour (sifted)
• 1 large lemon Lemon Zest (zested into flour mixture)
• 4 large Eggs (room temperature, for sponge)
• 1 tsp Baking Powder (to lighten the sponge)
• 120 g Granulated Sugar (for lemon curd)
• 2 large Lemons (zest and juice for curd (use 3 small if lemons are tiny))
• 3 large Eggs (for lemon curd)
• 60 g Unsalted Butter (cut into cubes, added to hot curd)
• 1 tbsp Cornstarch (maïzena, for thickening curd)
• 30 ml Lemon Juice (for syrup (juice of 1 lemon))
• 100 ml Water (for syrup)
• 50 g Granulated Sugar (for syrup)
• 3 large Egg Whites (room temperature, for meringue)
• 120 g Granulated Sugar (for meringue)
• 5 ml Lemon Juice (1 tsp, added to meringue for stability)

Instructions

1. Prepare the Sponge (Génoise)

   Preheat the oven to 180°C. In a mixing bowl, whisk together 4 eggs and 120 g granulated sugar until the mixture turns pale, thickens, and doubles in volume.

   Time: PT10M

   Temperature: 180°C

2. Fold Dry Ingredients

   Sift 120 g all‑purpose flour together with 1 tsp baking powder. Add the zest of one lemon to the flour mixture, then gently fold into the egg‑sugar base using a spatula with circular motions until just combined.

   Time: PT5M

3. Bake the Sponge

   Line the jelly‑roll pan with parchment paper, pour the batter, spread evenly, and bake for 10‑12 minutes until lightly golden and a toothpick comes out clean.

   Time: PT12M

   Temperature: 180°C

4. Roll the Warm Sponge

   While still warm, invert the sponge onto a clean kitchen towel, peel off the parchment, and roll it up gently with the towel to shape. Let it cool completely.

   Time: PT5M

5. Make Lemon Curd

   In a saucepan combine juice of 2 large lemons, 120 g sugar, 1 tbsp cornstarch, and 3 whole eggs. Whisk over medium heat until the mixture thickens and coats the back of a spoon, about 6‑7 minutes. Remove from heat and whisk in 60 g butter until melted. Cover with plastic wrap directly on the surface and chill for 1 hour.

   Time: PT7M

6. Prepare Lemon Syrup

   Combine 30 ml lemon juice, 50 g sugar, and 100 ml water in a small saucepan. Heat until the sugar dissolves and the mixture comes to a gentle boil, about 2 minutes. Let cool.

   Time: PT2M

7. Make the Meringue

   In a clean bowl, whisk 3 egg whites with 5 ml lemon juice until soft peaks form. Gradually add 120 g sugar in three batches, continuing to whisk until stiff, glossy peaks develop and the “bird’s beak” holds.

   Time: PT5M

8. Assemble the Log

   Unroll the cooled sponge, brush lightly with the lemon syrup, then spread the chilled lemon curd over the surface, leaving about 1 cm margin at the far edge. Reroll tightly and wrap in parchment. Chill for 1 hour to set.

   Time: PT10M

9. Pipe the Meringue and Torch

   Transfer the meringue to a piping bag fitted with a star tip. Pipe a thick band of meringue around the log, covering the sides. Use a kitchen torch (or broiler) to lightly brown the meringue. Finish with a light zest of yellow and green lemon on top.

   Time: PT5M

10. Final Chill and Serve

    Refrigerate the finished log for at least 30 minutes before slicing to allow the meringue to set. Slice with a sharp knife and serve chilled.

    Time: PT30M

Nutrition Facts

Calories

320

Protein

4 g

Carbohydrates

45 g

Fat

12 g

Fiber

1 g