Meyer Lemon and Blueberry Cheese Tart

Luscious lemon cheese filling with blueberry topping.

Preparation Details

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 2 hrs

Servings: 16

Ingredients

• 4 ½ ounces thin lemon tea cookies (such as Trader Joe’s® Meyer Lemon Cookies), crushed
• 3 tablespoons butter, melted
• 1 pound fresh blueberries
• ⅔ cup white sugar
• 1 tablespoon cornstarch
• 1 (8 ounce) container mascarpone cheese
• 3 tablespoons lemon curd
• ½ (8 ounce) container frozen whipped topping, thawed

Steps

1. Thoroughly mix crushed lemon cookies and butter together in a bowl.
2. Press cookie mixture into the bottom of an 8-inch springform pan.
3. Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
4. Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
5. Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
6. Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
7. Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.