How do you make a meringue?

To make a successful meringue, start by beating your egg whites until stiff before gradually adding the sugar. The rest depends on the type of meringue you want: French meringue: rain in the sugar as you go. Swiss meringue: heat the egg whites and sugar in a bain-marie before whisking. Italian meringue: pour a hot sugar syrup over the whipped egg whites to obtain a firm, glossy texture. The secret to a meringue that holds together properly, ideal for a lemon meringue tart or a lemon meringue Yule log, lies in sufficient and regular whipping.

How to make a lemon log?

First prepare a sponge cake on a baking tray lined with greaseproof paper. Once out of the oven, turn it out onto a damp tea towel and remove the paper. Gently roll up with the cloth and leave to cool. Unroll the sponge, spread with your lemon cream or lemon cream insert, then roll up the filled sponge, pressing lightly to avoid air bubbles. For clean edges, place a sheet of rhodoïd before garnishing. Finish by removing the rhodoïd and decorating as desired: Italian meringue, icing sugar, lemon zest or lemon mirror icing.

How do I get the perfect lemon mirror glaze?

Prepare a syrup or topping based on sugar, water and glucose, add lemon juice and zest, then add gelatine previously hydrated in water. Heat gently until the mixture is smooth. Leave to cool to 30-35°C before pouring over your frozen dessert, whether it’s a lemon Yule log or a creamy lemon dessert.

How can I prevent lemon curd from being too acidic?

Balance the acidity with the sugar and fat. Adjust the sugar according to the acidity of the lemon. You can also blend several citrus fruits, such as oranges or clementines. Note that a lemon cream naturally becomes sweeter after a few hours in the fridge.

What type of sugar should I use for a lemon dessert?

Granulated sugar: ideal for lemon curd, lemon curd or pie crust, it dissolves easily. Icing sugar: perfect for fillings, meringues or icing, for a light, grain-free texture. Cane/blond sugar: adds a slightly caramelised note, which is interesting for certain Christmas log recipes.

How long can I keep a lemon dessert in the fridge?

Lemon desserts should be kept covered for 3 to 4 days to avoid drying out or absorbing odours from the fridge. Lemon cream, lemon curd or liquid cream preparations should be kept in the fridge. If the dessert includes meringue, add it just before serving to keep it light and crisp.

Can I make a lemon log in advance and freeze it?

Yes. Assemble the lemon Yule log from start to finish, film it or place it in an airtight log mould, then freeze it fresh and undecorated. Add the meringue, mirror icing or decorations before serving. Defrost for 24 hours in the fridge to regain its texture.

How do you make a light sponge cake for a lemon log?

Whisk together your whole eggs and the sugar until the mixture triples in volume to incorporate the air. Sift in the flour (and any cornflour) and fold in gently with a spatula. Add a few lemon zests for flavour without weighing it down. Bake quickly in a preheated oven to prevent the sponge cake from drying out.

How do you make a lemon insert for a dessert or log?

Prepare a creamy lemon insert with juice, sugar, zest and thickener (powdered gelatine or agar-agar). Pour into a rhodoid-lined insert mould or log mould. Leave to set in the fridge or freezer until firm, then place in the centre of your dessert before adding the surrounding lemon mousse or cream.

Can butter or white chocolate be added to lemon cream to make it creamier?

Yes, adding butter or white chocolate to your lemon cream makes the texture more liquid and creamy. To do this, after heating your lemon juice, sugar and eggs in a saucepan, remove from the heat and gradually pour in the melted butter or white chocolate while whisking. This step, carried out minute by minute, ensures a perfect emulsion and a smooth cream. This is the ideal preparation for topping a lemon Yule log or a creamy lemon insert.

How do you subtly flavour a biscuit for a log or dessert?

For a light, aromatic biscuit, you can add a vanilla pod or sesame seeds to the dough before baking. At this stage, mix the liquid (eggs and sugar) well with the flour and flavourings so that the fragrance spreads evenly. This technique, often used by chefs, makes fragrant biscuits that go perfectly with lemon cream or melted white chocolate in a lemon Yule log.

©Citronneraies Gannac Avec Vue Sur Menton Merveilleux

Enjoy tangy festivities in Menton, Riviera & Merveilles!

Enjoy some tangy festivities in Menton, Riviera & Merveilles!

Looking for some out-of-the-box ideas for the festive season? Here’s the recipe to wow your guests at the long-awaited dessert: eggs, a little (or a lot) of caster sugar, butter, flour… and Menton Lemon! At Riviera & Merveilles in Menton, it’s the must-have ingredient if you don’t want to miss a trick. With its inimitable flavour and welcome freshness at the end of a Christmas meal,our destination’s flagship citrus fruit can be used in every dish, whatever the occasion. In the kitchen!

Follow the guide!

©Merveilleux logo

©Domaine De La Maison Gannac Menton Lesconteurs|Les Conteurs

Menton Lemon ,

Winter star in all its splendour

Lemons and Menton, Riviera & Merveilles, it’s a great love story! Here, the lemon is more than just a citrus fruit. It’s a culture, a heritage and a true culinary signature. Lemons are distinguished by their thin, almost sweet skin, which can be enjoyed thanks to the sweetness of their essential oil and very low bitterness. Its acidity remains round, never aggressive, while its powerful, almost floral fragrance owes everything to the microclimate of Menton, protected by the mountains and softened by the sea. The lemon trees, grown just a few kilometres from the sea, meet the requirements of thePGI, which guarantees the unique character of the fruit. The long harvest runs from November to April, following the natural rhythms of the seasons.

All you need to know about Menton Lemon!

Citrus scents and meetings with our producers

The current period is ideal for a fragrant immersion in the heart of a living tradition, with visits to producers, farms and estates.

In December, the orchards slowly come to life, offering a thousand experiences to savour: visit La Ferme des Citrons, taste the creations of the Maison Gannac, discover ancient citrus fruits in the garden of the Palais Carnolès, or take part in a workshop on the fragrance Fleur de citron with Fragonard.

You can also stroll through the Halles to fill your basket with local produce, taste jams, citrus pastes, oils, liqueurs or preserved lemons, and meet the passionate families who perpetuate a rare know-how. Each visit, each tasting becomes a moment suspended in time, revealing why Menton Lemon is a real living treasure!

→ Meet our producers! 👒

The Menton Lemon PGI celebrates its 10th anniversary!

For a decade now, citrus growers have been preserving a unique know-how, handed down since the 15th century, when Menton Lemon already took pride of place on the tables of princes and in the kitchens of the Riviera.

December is the perfect time to immerse yourself in its history and culture, and enjoy it to the full!

©Domaine Gannac Menton Maison Gannac Rotated

The secrets and wonders of Menton Lemon

Menton Lemon is more than just a citrus fruit: it’s an exceptional fruit, prized for its aromatic finesse and unique fragrance. Emilie Basin from the APCM (Association pour la Promotion du Citron de Menton – Association for the Promotion of Menton Lemon) gives us a few details that show just how rich this world is:

Lemon caviar is a rare and precious product, selling for up to 100 euros a kilogram. Its delicate texture and tiny pearls of juice make it an ingredient of choice in gastronomy, particularly with fish.
Buddha’s Hand, which contains virtually no juice, is best known for its fragrant, aromatic zest, ideal for flavouring dishes and desserts.
Combava, another popular exotic citrus fruit, gives off an intense lemony fragrance: its leaves can be used to flavour pasta cooking water, and its zest is easy to freeze and grate when required, preserving all its freshness.

These varieties show that lemons can be used in a multitude of ways, offering chefs and connoisseurs an infinite range of flavours to enhance sweet and savoury recipes and bring out the best in every dish.

©Pepiniere Dagrumes La Casetta Menton Lesconteurs 1

Discovering our winter delights

In Menton, winter is as much a pleasure to savour as it is to contemplate. Here, indulgence is an art, and Menton Lemon is its signature. Sweet or savoury, the seasonal recipes are reinvented for the festive season, bringing this much-loved golden fruit up to date. An invitation to discover winter treats that combine freshness, character and local know-how.

The Menton Lemon Yule log, meringue tart style

A real classic, the Yule log is the star of desserts for the festive season! Our chef’s suggestion to give it a boost: add some Citron de Menton to the recipe. The Lemon Meringue Tart Christmas Yule Log follows the same recipe as the Lemon Meringue Tart, but in a Yule Log format. On a shortbread base or rolled biscuit, pour a lemon cream, then a lightly browned Italian meringue. The acidity of the lemon, the sweetness of the meringue and the crunchiness of the base will make you melt with delight!

Lemon cream, as creamy as you like!

As an insert in a log, in a mousse, in a dessert or even in its simplest form, lemon cream will seduce you in all sorts of ways! Your mouth already watering? Then go ahead and prepare a Menton Lemon cream that won’t leave your taste buds unscathed!

💡 O ur tips

If you’re using this lemon cream as a log insert, don’t hesitate to add a little cornflour (about a tablespoon and a half) for a better hold. Would you like to enjoy it as a mousse or a dessert? Simply add some gelatine leaves!

Soft lemon cake

Light and delicately flavoured, this cake brings out all the finesse of the Menton lemon. Its light texture and clean flavour make it a winter must-have, ideal for sharing with a cup of hot Christmas tea. A simple, bright classic that’s always appreciated!

Limoncello and bitter orange wine

These homemade liqueurs, made from 100% local citrus fruits, reveal all the roundness and liveliness of Menton’s flavours.

Perfect as an after-dinner drink, they add a festive touch that’s typical of the Riviera, making them ideal for the festive season!

Creamy risotto with Menton Lemon

A delicately flavoured risotto, where the Menton Lemon brings out the sweetness of the rice and adds that touch of sparkle that makes all the difference. A simple, bright and delicious recipe!

Lemon-rosemary roast chicken

A Mediterranean winter staple: golden-brown poultry drizzled with lemon juice and seasoned with fresh rosemary. A generous, hearty dish, true to the spirit of Menton.

Homemade lemon confit

Here, we save nothing for later. We use the whole Menton lemon : the peel, the pulp and the juice. That’s where all its personality is concentrated, that fragrant signature that makes all the difference. Prepared at home, candied lemon has a sweet, luminous flavour and a melt-in-the-mouth texture that’s ideal for enhancing a savoury dish or brightening up a sweet recipe. Here’s the recipe:

🥣 Ingredients:

4 Menton lemons
4 tablespoons coarse salt
Water

👨‍🍳 Preparation:

Wash the lemons thoroughly, then slit them crosswise without going all the way through.
Slip a tablespoon of coarse salt into each lemon, then place them in a sterilised jar.
Cover with boiling water, seal the jar and leave to preserve for three weeks at room temperature, making sure that the lemons remain well submerged.
Once ready, rinse lightly before use. They can be sliced, chopped or added as they are to a sauce.

The secret lies in the fruit itself: soft, fragrant skin, golden flesh, incomparable flavour, no bitterness. A homemade lemon confit that provides a healthy dose of vitamin C, even in the depths of winter!

(Re)discover the real recipe for Menton lemon tart! 🍋

Christmas on the Riviera: softness, lights and the scent of citrus fruit

December offers a unique atmosphere that makes the whole region shine: from strolls along the seafront to Christmas markets, entertainment and the delicate illuminations in the hilltop villages. From workshops and markets to Santa’s letterboxes, cot routes, local delicacies and magical moments, every moment is an invitation to discover the magic of winter.

Menton in lights: immerse yourself in the Fête du Citron®!

Every winter in February, Menton lights up under the dazzling colours of the Menton Lemon. The Fête du Citron® transforms the town into a magical universe where giant sculptures and colourful processions celebrate the king of citrus fruits.

Lemon, orange, citron… the fragrances mingle, the air becomes vibrant, and each alleyway tells the story of a precious fruit that has shaped the identity of the Riviera.

Between the sea and the sun-drenched gardens, you’ll find yourself strolling along in wonder, like a child discovering a golden treasure around every corner.

→ Fête du Citron®: a colourful and tasty event! ✨

©Domaine De La Maison Gannac Menton Sentir Citron Lesconteurs

From party to plate: the slow food spirit of Menton, Riviera & Merveilles

Beyond the festivities, Menton celebrates theart of living and simple pleasures. December here is the time to support local producers, discover rare know-how and savour recipes where Menton Lemon lights up dishes and desserts.

Whether it’s a delicately flavoured risotto, roast chicken with lemon and rosemary or a soft, fragrant lemon log, every bite tells the story of this unique region!

Christmas diary

Christmas dessert with Menton Lemon : frequently asked questions

How do you make a meringue?
To make a successful meringue, start by beating your egg whites until stiff before gradually adding the sugar. The rest depends on the type of meringue you want:
- French meringue: rain in the sugar as you go.
- Swiss meringue: heat the egg whites and sugar in a bain-marie before whisking.
- Italian meringue: pour a hot sugar syrup over the whipped egg whites to obtain a firm, glossy texture.
The secret to a meringue that holds together properly, ideal for a lemon meringue tart or a lemon meringue Yule log, lies in sufficient and regular whipping.
How to make a lemon log?
First prepare a sponge cake on a baking tray lined with greaseproof paper. Once out of the oven, turn it out onto a damp tea towel and remove the paper. Gently roll up with the cloth and leave to cool. Unroll the sponge, spread with your lemon cream or lemon cream insert, then roll up the filled sponge, pressing lightly to avoid air bubbles.
For clean edges, place a sheet of rhodoïd before garnishing. Finish by removing the rhodoïd and decorating as desired: Italian meringue, icing sugar, lemon zest or lemon mirror icing.
How do I get the perfect lemon mirror glaze?
Prepare a syrup or topping based on sugar, water and glucose, add lemon juice and zest, then add gelatine previously hydrated in water. Heat gently until the mixture is smooth. Leave to cool to 30-35°C before pouring over your frozen dessert, whether it’s a lemon Yule log or a creamy lemon dessert.
How can I prevent lemon curd from being too acidic?
Balance the acidity with the sugar and fat. Adjust the sugar according to the acidity of the lemon. You can also blend several citrus fruits, such as oranges or clementines. Note that a lemon cream naturally becomes sweeter after a few hours in the fridge.
What type of sugar should I use for a lemon dessert?
- Granulated sugar: ideal for lemon curd, lemon curd or pie crust, it dissolves easily.
- Icing sugar: perfect for fillings, meringues or icing, for a light, grain-free texture.
- Cane/blond sugar: adds a slightly caramelised note, which is interesting for certain Christmas log recipes.
How long can I keep a lemon dessert in the fridge?
Lemon desserts should be kept covered for 3 to 4 days to avoid drying out or absorbing odours from the fridge. Lemon cream, lemon curd or liquid cream preparations should be kept in the fridge. If the dessert includes meringue, add it just before serving to keep it light and crisp.
Can I make a lemon log in advance and freeze it?
Yes. Assemble the lemon Yule log from start to finish, film it or place it in an airtight log mould, then freeze it fresh and undecorated. Add the meringue, mirror icing or decorations before serving. Defrost for 24 hours in the fridge to regain its texture.
How do you make a light sponge cake for a lemon log?
Whisk together your whole eggs and the sugar until the mixture triples in volume to incorporate the air. Sift in the flour (and any cornflour) and fold in gently with a spatula. Add a few lemon zests for flavour without weighing it down. Bake quickly in a preheated oven to prevent the sponge cake from drying out.
How do you make a lemon insert for a dessert or log?
Prepare a creamy lemon insert with juice, sugar, zest and thickener (powdered gelatine or agar-agar). Pour into a rhodoid-lined insert mould or log mould. Leave to set in the fridge or freezer until firm, then place in the centre of your dessert before adding the surrounding lemon mousse or cream.
Can butter or white chocolate be added to lemon cream to make it creamier?
Yes, adding butter or white chocolate to your lemon cream makes the texture more liquid and creamy. To do this, after heating your lemon juice, sugar and eggs in a saucepan, remove from the heat and gradually pour in the melted butter or white chocolate while whisking. This step, carried out minute by minute, ensures a perfect emulsion and a smooth cream. This is the ideal preparation for topping a lemon Yule log or a creamy lemon insert.
How do you subtly flavour a biscuit for a log or dessert?
For a light, aromatic biscuit, you can add a vanilla pod or sesame seeds to the dough before baking. At this stage, mix the liquid (eggs and sugar) well with the flour and flavourings so that the fragrance spreads evenly. This technique, often used by chefs, makes fragrant biscuits that go perfectly with lemon cream or melted white chocolate in a lemon Yule log.