For an extra burst of lemon flavor, add a teaspoon of lemon zest to the mascarpone mixture. If you don't have lemon tea cookies, you can substitute graham crackers or digestive biscuits. Fresh or frozen blueberries can be used in this recipe. If using frozen, there is no need to thaw them first, simply add them to the saucepan and cook as directed. To prevent a soggy crust, you can blind bake the crust for 8-10 minutes at 350°F (175°C) before adding the filling.
Meyer Lemon and Blueberry Cheese Tart
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME2 hrs
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SERVING16 People
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VIEWS51
Indulge in the bright, tangy flavors of this Meyer Lemon and Blueberry Cheese Tart! A buttery, crumbly base supports a creamy lemon cheese filling, crowned with a luscious, homemade blueberry sauce. This dessert is a symphony of textures and tastes, perfect for any celebration or a delightful treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol26 mg
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Fiber1 g
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Protein2 g
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Saturated Fat7 g
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Sodium59 mg
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Sugar15 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
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)
02 Step
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)
03 Step
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)
04 Step
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.
05 Step
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)
06 Step
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.
07 Step
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)
08 Step
Recipe View Serve: Before serving, carefully remove the sides of the springform pan. Slice the tart and serve chilled. Enjoy!
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Mercedes Fay
Feb 12, 2025I followed the recipe exactly, and it turned out perfectly. The crust was crisp, and the filling was creamy and delicious.
Kaley Wunsch
Jan 30, 2025This tart was a huge hit at my dinner party! Everyone raved about the combination of lemon and blueberry.
Logan Johnson
Jan 2, 2025Easy to follow recipe and amazing results! I will be making this tart again.
Lorena Stehr
Dec 28, 2024I made this for a potluck, and it was gone in minutes! I'll definitely be making it again.