On 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, about 15 minutes.

Position oven rack in bottom third of oven. Preheat oven to 375°F (190°C).

Top dough with a piece of parchment paper, letting excess extend over edge of pan. Add pie weights.

Bake until edges are golden brown, about 10 minutes. Carefully remove parchment and pie weights, and bake until bottom of crust is golden brown and dry, 5 to 7 minutes more. Let cool. Reduce oven temperature to 350°F (180°C).

In the container of a blender, process eggs and lemon on medium-low speed until combined and mostly smooth. (There might be a few very small pieces.) Add sugar, melted butter, vanilla, and salt; blend until well combined. Pour into prepared crust, and lightly smooth top.

Bake until edges are set but center jiggles slightly and an instant-read thermometer inserted in center registers at least 180°F (82°C), 25 to 30 minutes. Let cool completely in pan on a wire rack. Refrigerate until cold before serving, at least 30 minutes.

When ready to serve, gently remove tart from pan.

Place Swiss Meringue in a pastry bag fitted with a St. Honoré piping tip (Ateco #882), and pipe onto tart as desired. Using a handheld kitchen torch, carefully and lightly brown meringue. Refrigerate in an airtight container for up to 3 days.