Meyer Lemon and Blueberry Cheese Tart |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Luscious lemon cheese filling with blueberry topping. Ingredients:
4 1/2 ounces thin lemon tea cookies (such as trader joe's® meyer lemon cookies), crushed |
3 tablespoons butter, melted |
1 pound fresh blueberries |
2/3 cup white sugar |
1 tablespoon cornstarch |
1 (8 ounce) container mascarpone cheese |
3 tablespoons lemon curd |
1/2 (8 ounce) container frozen whipped topping, thawed |
Directions:
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.
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