Meyer Lemon and Blueberry Cheese Tart Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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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Reviewed: 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!
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Photo by Candice

Cooking Level: Intermediate

Living In: Albany, Oregon, USA
Reviewed: 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!
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Reviewed: 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.
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Cooking Level: Intermediate

Home Town: Pearl City, Hawaii, USA
Living In: Franklin, Tennessee, USA

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Reviewed: 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.
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Cooking Level: Intermediate

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Photo by Marianne
Reviewed: Jul. 2, 2012
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!
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Photo by Marianne

Cooking Level: Intermediate

Reviewed: 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!
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