Recipe by dana
"Luscious lemon cheese filling with blueberry topping."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
4 1/2 ounces
thin lemon tea cookies (such as Trader Joe's® Meyer Lemon Cookies), crushed
1 (8 ounce) container
1/2 (8 ounce) container
frozen whipped topping, thawed
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!
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!
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.
Everyone who tried this dish that I made absolutely LOVED it! I used the Pepperidge Farm Lemon Cookies for the crust and it was so yummy! I have made this 3 times in 2 weeks and I can't keep it from being eaten!
I loved this recipe and so did the rest of my family. I did add about 3 times the amount of lemon curd, because I love lemon!
Quick, easy and delicious. I also used heavy whipping cream, about 1 cup, but did not add anything to it. I did double the lemon curd to give it more flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Meyer Lemon and Blueberry Cheese Tart
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 106
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a super quick-and-easy fruit dessert.
See how to make a sweet and tart, two-berry pie from scratch.
See how to make a simple custardy blueberry pie that's not too sweet.