Preheat your oven to 180 °C (Th. 6).

Spread the shortbread dough in a log mold or cake pan and prick it with a fork.

Bake the dough for 15 minutes until it’s golden brown. Let it cool.

In a saucepan, whisk together the eggs, sugar, lemon juice, lemon zest, and cornstarch.

Heat the mixture over low heat while stirring until it thickens, then remove from heat and incorporate the butter cut into pieces.

Pour the lemon cream over the shortbread base and let it set in the refrigerator for at least 2 hours.

For the meringue topping, beat the egg whites with a pinch of salt until stiff. Gradually add the icing sugar while continuing to beat until smooth and shiny.

Spread the meringue over the lemon cream and create peaks using a spatula.

Optionally, lightly brown the meringue with a kitchen torch or under a broiler for a few minutes.

Refrigerate before serving and enjoy this deliciously tangy log!