Meyer Lemon and Blueberry Cheese Tart

Recipe View Prepare the Crust: In a medium bowl, thoroughly combine the crushed lemon cookies and melted butter until the mixture resembles wet sand. (5 minutes)

Recipe View Press the Crust: Press the cookie mixture evenly into the bottom of an 8-inch springform pan, creating a compact and uniform crust. (5 minutes)

Recipe View Make the Blueberry Sauce: In a medium saucepan, combine the blueberries and granulated sugar. Cook over medium-low heat, stirring occasionally, until the sugar has completely dissolved and the blueberries have released their juices, forming a thin sauce. (10 minutes)

Recipe View Thicken the Sauce: In a small bowl, whisk the cornstarch with 1 tablespoon of cold water to form a slurry. Stir the cornstarch slurry into the blueberry sauce. Continue to simmer, stirring constantly, until the sauce has thickened to your desired consistency. (10 minutes). Remove from heat and let cool slightly for 10 minutes.

Recipe View Prepare the Cheese Filling: In a large bowl, combine the softened mascarpone cheese, lemon curd, and thawed whipped topping. Beat with an electric mixer or whisk until well blended, smooth, and creamy. (5 minutes)

Recipe View Assemble and Chill: Spread the mascarpone mixture evenly over the prepared cookie crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.

Recipe View Top with Blueberry Sauce: Gently spread the cooled blueberry sauce evenly over the mascarpone layer. Cover with waxed paper and refrigerate for at least 1 hour, or until the tart is completely set and the flavors have melded together beautifully. (1 hour minimum)

Recipe View Serve: Before serving, carefully remove the sides of the springform pan. Slice the tart and serve chilled. Enjoy!