This simplified citrus dessert comes together quickly and easily thanks to your blender.Combining the filling ingredients in a blender not only means you’ll have fewer dishes to clean but also ensures you have a well-mixed, uniform filling.Complete your tart by piping a delicate and sweet meringue on top.

While using a handheld kitchen torch to lightly toast the meringue is completely optional, we highly recommend it for a showstopping presentation that guests won’t soon forget.Another bonus: You can make this quick tart even quicker by preparing the Pâte Sucrée crust ahead of time so it’s ready when you are.Blender Lemon Meringue Tart Print Recipe Pin Recipe Makes 1 (10-inch) tart Ingredients  All-purpose flour, for dustingPâte Sucrée (recipe follows)3 large eggs (150 grams)1 small lemon (84 grams) (see Note), chopped and seeded1 cup (200 grams) granulated sugar½ cup (113 grams) unsalted butter, melted½ teaspoon (2 grams) vanilla extract¼ teaspoon kosher saltSwiss Meringue (recipe follows) InstructionsOn a lightly floured surface, roll Pâte Sucrée into a 13-inch circle (about ¼ inch thick).

Transfer to a 10-inch round fluted removable-bottom tart pan, pressing into bottom and up sides.Trim excess dough.Dock bottom of dough with a fork, and freeze until firm, abo

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