Light Homemade Lemon Curd Christmas Log Recipe

2. Meringue Base

1. Preheat your oven to 150°C (300°F). Line a baking sheet with parchment paper, ensuring it is large enough to spread the meringue into a rectangle.
2. In a clean, dry mixing bowl, begin beating the egg whites with 1 teaspoon of lemon juice using an electric mixer on medium speed. Beat until foamy and soft peaks begin to form.
3. Gradually add the granulated sugar, about a tablespoon at a time, while continuing to beat the egg whites. Once all the sugar is incorporated, increase the mixer speed to high and continue beating until the meringue reaches stiff, glossy peaks. This means that when you lift the beaters out of the bowl, the peaks should stand straight up without collapsing.
4. Sprinkle in the cornstarch and gently fold it into the meringue with a spatula, ensuring it is evenly distributed.
5. Spread the meringue mixture onto the prepared parchment paper in a large rectangle, about 1.5 cm thick. Use a spatula to smooth it evenly across the surface.
6. Bake the meringue in the preheated oven for 30–35 minutes. The outside should become golden and crisp, while the inside should remain slightly soft and marshmallow-like. Avoid overbaking, as you want the center to retain a delicate softness.
7. Once baked, remove the meringue from the oven and allow it to cool completely. Once cooled, gently lift the meringue off the parchment paper and set it aside.

3. Prepare the Light Lemon Cream

1. In a chilled mixing bowl, whip the cold cream with an electric mixer on high speed until soft peaks form.
2. Once the cream begins to thicken, add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.
3. Gently fold in 3 tablespoons of the lemon curd you prepared earlier, ensuring it is fully incorporated without deflating the whipped cream. This will give the cream a delightful lemon flavor that complements the meringue and curd.
   

   4. Assemble the Log