Meyer Lemon and Blueberry Cheese Tart Recipe -
Meyer Lemon and Blueberry Cheese Tart Recipe
  • READY IN 2 hr

Meyer Lemon and Blueberry Cheese Tart

Recipe by  

"Luscious lemon cheese filling with blueberry topping."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    2 hrs


  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 More Reviews

Apr 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 ( 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!

Aug 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!


9 Ratings

Feb 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.

Nov 28, 2012

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!

Jul 12, 2015

I know it's not good to rate a recipe when you made changes to it but I think even with the substitution of mascarpone cheese for cream cheese still worked in this recipe. I also added a bit more sugar to the blueberries since it was fresh-frozen and thawed and it lost some of it's sweetness. I made a rue from the blueberry juices and tripled the cornstarch since I had a lot of juice and didn't want lumps of cornstarch. I put the crust in the fridge till it was ready to use. I didn't freeze the whipped topping mixture (used whipping cream, vanilla, & powdered sugar) but again, put it in the fridge while the blueberries cooled. I let it chill overnight and had it for dessert the next day. Even by using a 9x9 glass dish, it came out beautifully and tasted amazing. My husband went for seconds even though he only ate 1/2 of what on his plate. My son said it was delicious and I agreed with him. It's a nice change by adding the lemon cookies and curd. Guaranteed to make it again! Thanks.

Nov 24, 2013

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!

Mar 28, 2013

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.


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  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 22.8 g
  • 7%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 59 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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