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Meyer Lemon and Blueberry Cheese Tart

Meyer Lemon and Blueberry Cheese Tart

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    2 h
dana

dana

Luscious lemon cheese filling with blueberry topping.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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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Reviews

Candice
6

Candice

8/15/2013

This recipe is AMAZING! Oh, and it's very simple and quick to make too! Light and refreshing and very Blueberry-ee! I used Safeway Brand (Select) Meyer Lemon Cookie Thins in place of TJ's Tea Cookies. The bag was 5 ounces. The recipe calls for 4 1/2 ounces so I ate the other half ounce. Those little cookie thins are yummy! I didn't make my own Lemon Curd. I bought Safeway Select Lemon Curd in the jar. I picked the Blueberries the morning I made the Tart and they were just bursting with flavor. Made for my Book Club, the gals gobbled down every single bite and I had none left to bring home to hubby. I will be making this recipe many more times in the future. Thanks Dana for a real Blueberry keeper!

Marianne
6

Marianne

4/20/2014

This is a delicious recipe, and my rating reflects the taste! I was toying with the idea of making it a 4-star review, but I just couldn't do it! I will do things a little differently next time. I didn't have an 8" springform but rather a 9", and I think that would make a difference because it came out quite thin. In fact, I could almost see it in a smaller pan. I love those cookies used in the crust part! I rolled them in a baggie with my rolling pin, but I think I left the crumbs too big. I also think that next time I will try baking the crust for about 10 minutes on a low temperature so it forms a sturdier crust. I used Trader Joe's lemon curd. I loved the use of the mascarpone, and the blueberries weren't too sweet. Thanks for the recipe! It's a great combination! EDIT: This time I used a 4x8 dish and baked the crust for 7 minutes at 350. For the filling I made Perfect Lemon Curd (http://allrecipes.com/recipe/perfect-lemon-curd/) but added 1/2 cup to the mascarpone. I forgot to buy the frozen whipped topping, so I used someone else's suggestion of using whipping cream--1 cup with 2 tablespoons powdered sugar added. It was perfect! And it was a hit with everyone! So thanks once again, dana!

clearady
4

clearady

2/27/2013

I cut the sugar a tad in the blueberry compote since cookies are sweet enough. I heated the crust a bit. It tastes good even if you don't let it set in the fridge since mascarpone is pretty firm. I made my own whipped cream with 1 cups heavy cream, 1/4 pod vanilla bean, and 1 1/2 tsp powdered sugar. Whisk, whisk, whisk. Came out perfect. Must try if you love creamy desserts or blueberries.

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