Meyer Lemon and Blueberry Cheese Tart

Meyer Lemon and Blueberry Cheese Tart

dana

"Luscious lemon cheese filling with blueberry topping."
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Ingredients

2 h servings 198 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 9
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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 tim...

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 Co...

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 fi...

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 i...

So easy and so delicious. best no bake pie I have ever made. I highly recommend using the wild frozen blueberries from Trader Joes. The hit of the dinner party!

I made this and it was a rock star at our gathering. Minor change... I used way more than the recipe of the lemon curd, a whole jar. But it came out sooo good. I like tasting the lemon so it was...

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 mor...

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.

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