Lemon Meringue Yule Log

Instructions

Start with the lemon curd insert:
Soak gelatin in a bowl of cold water. In a saucepan over low heat, pour lemon juice, zest, sugar, and cornstarch.
Add beaten eggs and whisk continuously over medium heat until it thickens.
Off the heat, add squeezed gelatin, stir, then add butter and blend with an immersion blender (or a spoon).
Pour into the insert mold and freeze for at least 6 hours (or overnight).
Prepare the lemon mousse:
Rehydrate gelatin in a bowl of cold water. Make lemon cream: Vigorously whisk eggs, lemon juice, sugar, zest, and cornstarch over medium heat.
After a few minutes, it will foam and thicken. Off the heat, add gelatin, mix, cover, and let it cool to room temperature.
In a very cold bowl, beat heavy cream while gradually adding powdered sugar.
Gently fold the room temperature lemon cream into the whipped cream until smooth.
Pour the mousse into the Yule log mold halfway, then add the insert. Finally, pour in more mousse to cover the entire mold.
Let it rest in the freezer for at least 8 hours. If there's leftover mix, pour it into dome molds or others for future desserts 🙂 .
The next day, make the Breton shortbread:
In a bowl, whisk egg yolks and sugar. Add softened butter, flour, baking powder, and sea salt. Cover with plastic wrap and chill in the fridge for 1 hour.
Use half of the dough, freeze the rest for later or make small cookies (then cut a rectangle the same size as the base of the Yule log - I used a template made from paper for the perfect size).
Bake for 15 minutes at 180 degrees Celsius, cut the edges while still warm for an even shape, and let it cool.
Unmold the log and place it on the Breton base. Let it thaw completely in the fridge for about 5 hours.
Important! Ensure the log is completely thawed before piping the meringue! Otherwise, it might slip.
The meringue: I always recommend making Swiss meringue (Italian or Swiss) to avoid water separation the next day, which often happens with French meringue.
Swiss Meringue:
In a bowl, whisk egg whites and sugar. Boil some water in a small saucepan, then place the bowl over it while whisking (the steam will melt the sugar).
Use a thermometer, keep whisking until it reaches 55 degrees Celsius.
Pour the mixture into a stand mixer and beat gradually for several minutes until you have a firm meringue and stiff peaks. If not, continue beating at high speed.
Pipe the meringue using a star tip, then torch it with a kitchen torch. Decorate as you like, with gold leaf, pearls, etc...