1. Can I use bottled lemon juice?

Fresh lemons give the best flavor, but bottled juice works if you add a bit of extra zest.

2. How do I prevent soggy crust?

Brush baked crust with a thin layer of melted white chocolate before adding the filling.

It’s best made fresh, but you can whip it 30 minutes before serving and torch just before presentation.

Use your oven’s broiler, just keep a close eye to avoid burning.

Bright and creamy log lemon meringue tart with buttery crust, zesty lemon curd, and toasted meringue topping.

1 ½ cups all-purpose flour

½ cup cold butter, cubed

⅓ cup sugar

1 egg

2 tbsp cold water

4 large eggs (for curd)

¾ cup sugar (for curd)

½ cup fresh lemon juice

2 tsp lemon zest

3 tbsp butter

1 tbsp cornstarch

3 egg whites (for meringue)

½ cup sugar (for meringue)

1 tsp vanilla extract

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1. Mix flour, sugar, and cold butter until crumbly. Add egg and water; form dough and chill 30 minutes.

2. Whisk eggs, sugar, lemon juice, zest, and cornstarch in a saucepan. Cook over medium heat until thickened. Stir in butter; cool.

3. Roll out dough into rectangle, bake at 350°F for 15–20 minutes until golden.

4. Spread lemon curd on cooled crust, roll into log shape, chill 2 hours.

5. Whip egg whites, sugar, and vanilla until stiff peaks form.

6. Spread meringue over tart log, toast lightly with torch or broiler.

7. Slice and serve chilled or at room temperature.

Make ahead by preparing crust and curd a day early.

Use Meyer lemons for a sweeter flavor.

Add berries for color or drizzle with extra lemon syrup.