Luscious lemon cheese filling with blueberry topping.
Ingredients
- ½ ounces thin lemon tea cookies (such as Trader Joe's® Meyer Lemon Cookies): 4 piece (crushed)
- butter: 3 Tbsp (melted)
- blueberries: 1 pound (fresh)
- white sugar: 0.66667 cup
- cornstarch: 1 Tbsp
- mascarpone cheese: 1 container (8 ounce container)
- lemon curd: 3 Tbsp
- frozen whipped topping: 0.5 container (8 ounce container, thawed)
Metric Conversion
Stages of cooking
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Thoroughly mix crushed lemon cookies and butter together in a bowl.
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Press cookie mixture into the bottom of an 8-inch springform pan.
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Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
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Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
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Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
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Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
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Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.
