The traditional Yule log, or bûche de Noël, dates back to 19th‑century France where a real wooden log was brought into the home for Christmas. Over time it became a rolled sponge cake decorated to look like a log. Adding lemon curd and meringue is a modern twist that brings bright citrus flavor to the classic holiday dessert.

Classic French bûches are chocolate‑ganache, coffee, or chestnut‑cream flavored. In Provence, orange‑infused creams are popular, while in the Alps, kirsch‑flavored buttercream appears. The lemon version reflects a Mediterranean influence, using citrus that is abundant in southern France.

It is typically sliced and presented on a festive platter, sometimes dusted with powdered sugar to resemble snow. It may be accompanied by a glass of sparkling wine or a cup of café au lait as part of the Christmas dessert spread.

The lemon bûche is most commonly served at Noël (Christmas) celebrations, but it is also enjoyed for New Year’s Eve and other winter gatherings where a light, citrusy dessert is desired.

Its bright lemon curd and toasted meringue contrast with the traditional rich chocolate or buttercream bûches, offering a lighter, tangy profile while still preserving the iconic rolled log shape.

Common errors include under‑whipping the egg‑sugar mixture, over‑mixing the flour, not cooking the lemon curd long enough, and letting the meringue sit too long before torching, which can cause it to weep.

Cornstarch provides a clear, glossy thickening without adding extra flour flavor, giving the curd a smooth, velvety texture that pairs well with the light sponge and meringue.

Yes. Bake and roll the sponge a day ahead, keep it wrapped in plastic. Prepare the lemon curd up to 2 days in advance and store chilled. Assemble the log the day of serving and keep it refrigerated; add the meringue and torch just before serving.

The curd should coat the back of a spoon, be glossy, and feel thick enough that it slowly slides off the spoon without running. It will firm further as it cools.

When the meringue forms stiff, glossy peaks that stand straight up and a “bird’s beak” shape appears when the whisk is lifted, it is ready. The mixture should be smooth, not grainy.

Casa Bena Cuisine focuses on approachable, home‑cooked recipes that blend classic European techniques with Latin American flavors, offering step‑by‑step video tutorials for everyday cooks.

Casa Bena Cuisine emphasizes clear, beginner‑friendly explanations, uses readily available ingredients, and often adds a fresh twist—like the lemon curd in this bûche—while maintaining authentic technique, unlike some channels that stick strictly to traditional recipes.