Christmas Log Lemon Meringue Tart

The Christmas Log Lemon Meringue Tart is a delightful dessert that combines the bright, tangy flavor of lemon with the sweet, fluffy texture of meringue. This festive treat not only looks impressive but also tastes heavenly, making it the perfect addition to your holiday table. Whether you’re celebrating with family or friends, this tart is sure to bring smiles all around.

Why Make This Recipe

This recipe is a wonderful choice for a few reasons. First, it brings together two classic flavors—lemon and meringue—that complement each other beautifully. Second, the tart’s unique log shape adds a festive touch to your holiday dessert spread. Plus, making this tart from scratch is a rewarding experience that showcases your baking skills and creativity.

How to Make Christmas Log Lemon Meringue Tart

Follow these simple steps to create your Christmas Log Lemon Meringue Tart.

Ingredients:

4 eggs
150 g of sugar
200 g butter
1 shortbread
150 g lemon juice
50 g of cornstarch
1 pinch of salt
1 tsp. lemon zest
100 g of icing sugar for the meringue

Directions:

Preheat your oven to 180 °C (Th. 6).
Spread the shortbread dough in a log mold or a cake pan and prick it with a fork.
Cook the dough for 15 minutes until it is golden. Let it cool.
In a saucepan, mix the eggs, sugar, lemon juice, lemon zest, and cornstarch.
Heat over low heat while stirring until thickened. Remove from the heat and add the butter cut into pieces.
Pour the lemon cream over the shortbread and let it stand in the refrigerator for at least 2 hours.
For the meringue, beat the egg whites with a pinch of salt until stiff.
Gradually add the icing sugar while continuing to beat until you get a smooth and shiny meringue.
Spread the meringue on the lemon cream and form peaks with a spatula.
As an option, slightly brown the meringue with a blowtorch or under the oven grill for a few minutes.
Refrigerate before serving and enjoy this delicious tangy log!

How to Serve Christmas Log Lemon Meringue Tart

Serve the Christmas Log Lemon Meringue Tart chilled. It can be cut into slices for easy serving. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat!

How to Store Christmas Log Lemon Meringue Tart

To store your tart, cover it with plastic wrap or a lid and keep it in the refrigerator. It is best enjoyed within a few days for the freshest taste. Avoid freezing it, as the texture of the meringue may change.

Tips to Make Christmas Log Lemon Meringue Tart

Ensure you beat the egg whites until they are very stiff for a stable meringue.
When adding the butter to the lemon cream, make sure it is at room temperature so that it melts smoothly.
Use fresh lemon juice for a brighter flavor.

Variation

You can modify this recipe by adding other flavors to the lemon cream, like a splash of raspberry or a hint of ginger, for a different twist!

FAQs

1. Can I use store-bought shortbread for this recipe?
Yes, store-bought shortbread can work well if you’re short on time.

2. What should I do if my meringue is too runny?
Make sure your egg whites are clean and free from any yolk, and beat them until they form stiff peaks.

3. How long can I keep leftovers in the fridge?
Leftovers can be stored in the fridge for up to 3 days for the best taste and texture.

Enjoy making and sharing this festive Christmas Log Lemon Meringue Tart! It’s a treat that everyone will love.