Meyer Lemon and Blueberry Cheese Tart Recipe

Thoroughly mix crushed lemon cookies and butter together in a bowl.

Press cookie mixture into the bottom of an 8-inch springform pan.

Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms 10 minutes.

Stir cornstarch into blueberry sauce; simmer until sauce has thickened about 10 minutes. Remove from heat and cool for 10 minutes.

Stir mascarpone lemon curd and whipped topping together in a bowl until well blended and smooth.

Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm about 10 minutes.

Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set at least 1 hour.