Monday, July 16, 2012

Lemon Logs

These have a strong lemon flavor and are simply delicious.

Yield: About 140 pieces


  • 130g butter
  • 100g fondant
  • 10g fresh lemon zest
  • 510g white chocolate, tempered
  • 40g lemon juice
  • Dark chocolate for dipping
  • Lemon Sugar
    • 30g coarse sanding sugar
    • Zest of 1 lemon


  1. In a stand mixer, cream together the butter, fondant, and lemon zest until smooth.
  2. Add the white chocolate and blend thoroughly.
  3. Add the lemon juice and blend thoroughly.  Mix for 5-6 minutes until it begins to stiffen.
  4. Fill a pastry bag with a 1G tip.  (Big round tip)
  5. Pipe long lines of the same width onto parchment paper.  Let sit until it has set.  If it doesn't set then move to the fridge for a few minutes.
  6. Remove the logs from the parchment paper and precoat the bottom with dark chocolate.  Cut into 1" pieces.
  7. For the lemon sugar, combine the sanding sugar with lemon zest.  Place on a cookie sheet in an oven at low temperature to dry it out.  (About 20-25 minutes)
  8. Dip the lemon logs in dark chocolate.  Sprinkle with lemon sugar before the chocolate sets.

Adapted from Chocolates & Confections.

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