Name: Meyer Lemon and Blueberry Cheese Tart recipe
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

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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

Nutrition Info

197.6 calories carbohydrate: 22.8 g cholesterol: 25.6 mg fat: 11.8 g fiber: 0.8 g protein: 1.9 g saturatedFat: 6.8 g servingSize: - sodium: 58.6 mg sugar: 14.8 g transFat: : - unsaturatedFat: : -

Directions

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

Recipe Yield

16 servings

Recipe Note

Luscious lemon cheese filling with blueberry topping.

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