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Bûche de noël meringuée, au citron

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8 pieces
Calories 350
A festive and zesty Christmas dessert featuring a lemon-flavored roulade topped with a toasted meringue.

Ingredients

Biscuit base

  • 4 pieces oeufs (for the biscuit)
  • 125 grams sucre en poudre (for the biscuit)
  • 125 grams farine (for the biscuit)
  • 2 sachets sucre vanillé (for the biscuit)
  • 0.5 cuillère à café levure chimique (for the biscuit)

Lemon cream

  • 6 pieces citron jaune (for zest and juice)
  • 6 oeufs oeufs (for lemon filling)
  • 250 grams sucre fin (for lemon filling)
  • 200 grams beurre (for lemon filling)
  • 3 feuilles gélatine (for lemon filling)

Meringue topping

  • 4 blancs d’oeufs (for meringue)
  • 250 grams sucre en poudre (for meringue)
  • 1 pincée sel (for meringue)

Instructions 

  • Whisk egg whites with salt until stiff peaks form.
  • Prepare biscuit: beat egg yolks with sugar, fold in flour, baking powder, and vanilla. Bake at 180°C for 10 min.
  • Make lemon cream: soak gelatin, heat lemon juice and zest with eggs and sugar, add gelatin and butter, cool. Spread on biscuit, roll, and chill overnight.
  • Unroll biscuit, fill with lemon cream, re-roll, and chill.
  • Top with meringue: beat egg whites with sugar and salt, spread over roulade, toast with a torch.

Notes

Ensure to chill the roulade overnight for best flavor and texture.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: French
Keyword: lemon