Light Homemade Lemon Curd Christmas Log Recipe

Ingredients

Lemon Curd

• 4 eggs
• 150 g granulated sugar
• 120 ml fresh lemon juice
• Finely grated zest of 2 lemons
• 80 g butter (cubed)

For the Meringue

• 4 egg whites (at room temperature)
• 200 g granulated sugar
• 1 teaspoon lemon juice
• 1 tablespoon cornstarch

For the Light Cream Filling

• 200 ml cold cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla
• 3 tablespoons of the lemon curd we prepared

For Decoration

• Lemon zest strips
• Small meringue pieces (optional)
• Fresh mint

Preparation

1. Preparing the Lemon Curd

1. In a medium saucepan, whisk together the eggs, sugar, lemon zest, and fresh lemon juice. Ensure the ingredients are well combined before heating.
2. Cook the mixture over low heat, stirring constantly with a wooden spoon or heat-resistant spatula to prevent the eggs from scrambling. Continue stirring until the curd thickens, which should take about 5–7 minutes. The consistency should be smooth, shiny, and thick enough to coat the back of the spoon.
3. Once thickened, remove the saucepan from the heat and stir in the cubed butter. Keep stirring until the butter is fully melted and incorporated into the curd, resulting in a silky smooth texture.
4. Cover the lemon curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let the curd cool to room temperature before refrigerating it. The curd will thicken further as it cools.
   

   2. Meringue Base