Blender Lemon Meringue Tart - Bake from Scratch

      This easy citrus dessert can be prepared quickly and effortlessly with the help of your blender. Blending the filling ingredients not only reduces the number of dishes to wash but also guarantees a smooth and consistent filling. To finish your tart, pipe a light and sweet meringue on top. Although using a handheld kitchen torch to lightly brown the meringue is optional, we strongly suggest it for a stunning presentation that your guests will remember. Additionally, you can make this quick tart even faster by preparing the Pâte Sucrée crust in advance so it’s ready for use.

      Yields 1 (10-inch) tart

      All-purpose flour, for dusting

      Pâte Sucrée (recipe follows)

      3 large eggs (150 grams)

      1 small lemon (84 grams) (see Note), chopped and seeded

      1 cup (200 grams) granulated sugar

      ½ cup (113 grams) unsalted butter, melted

      ½ teaspoon (2 grams) vanilla extract

      ¼ teaspoon kosher salt

      Swiss Meringue (recipe follows)

      On a lightly floured surface, roll the Pâte Sucrée into a 13-inch circle (approximately ¼ inch thick). Transfer it to a 10-inch round fluted removable-bottom tart pan, pressing it into the bottom and up the sides. Trim any excess dough. Dock the bottom of the dough with a fork and freeze until firm, about 15 minutes. Position the oven rack in the lower third of the oven and preheat to 375°F (190°C). Line the dough with a piece of parchment paper, allowing the excess to hang over the edge of the pan. Add pie weights. Bake until the edges turn golden brown, around 10 minutes. Carefully remove the parchment and pie weights, then continue baking until the crust's bottom is golden brown and dry, an additional 5 to 7 minutes. Let it cool. Lower the oven temperature to 350°F (180°C).

      In the blender, process the eggs and lemon on medium-low speed until mixed and mostly smooth (there may be a few very small pieces). Add the sugar, melted butter, vanilla, and salt; blend until thoroughly combined. Pour the mixture into the prepared crust and gently smooth the top. Bake until the edges are set but the center still jiggles slightly, with an instant-read thermometer indicating at least 180°F (82°C), about 25 to 30 minutes. Allow to cool completely in the pan on a wire rack. Refrigerate until cold before serving, for at least 30 minutes. When ready to serve, carefully remove the tart from the pan. Place the Swiss Meringue in a pastry bag fitted with a St. Honoré piping tip (Ateco #882) and pipe onto the tart as desired. Using a handheld kitchen torch, lightly brown the meringue with care. Refrigerate in an airtight container for up to 3 days.

      Note: For less bitterness, opt for a lemon with a thin skin. If your lemon has a thick skin, peel it away and trim down the excess white pith before using as instructed. Avoid using Meyer lemon, as it is too sweet.

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      Pâte Sucrée

      Yields 1 (10-inch) crust

      Often confused with pâte sablée due to their similar sandy textures, pâte sucrée is actually the more structured variant—less delicate yet more manageable. This is the dough you want for crisp, cookie-like walls that won’t collapse in a tart ring. Renowned French pastry chef Pierre Hermé referred to it as the dough “that stands up straight.” Its distinction lies in the preparation: Sugar is creamed with butter first, creating air and emulsification before the flour is folded in at the end. This reverse method minimizes gluten development—structure comes from fat, sugar, and a careful bake rather than elasticity.

      ½ cup (113 grams) unsalted butter, softened

      ⅔ cup (80 grams) confectioners’ sugar

      ½ teaspoon (1.5 grams) kosher salt

      1 large egg (50 grams), at room temperature

      2 cups (250 grams) all-purpose flour

      In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, confectioners’ sugar, and salt at medium speed until pale and creamy, 2 to 3 minutes, making sure to scrape the paddle and the bowl's bottom and sides occasionally. Add the egg, beating until integrated and stopping to scrape the bowl. While the mixer is on low speed, gradually incorporate the flour, beating until just combined and stopping to scrape the paddle and bowl’s bottom and sides. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes, up to 3 days, or freeze for up to 2 months. If refrigerating for longer than 30 minutes, let it sit at room temperature for