Ingredients
16
16 servings
- •4 ½ ounces thin lemon tea cookies (such as Trader Joe's® Meyer Lemon Cookies), crushed
- •3 tablespoons butter, melted
- •1 pound fresh blueberries
- •⅔ cup white sugar
- •1 tablespoon cornstarch
- •1 (8 ounce) container mascarpone cheese
- •3 tablespoons lemon curd
- •½ (8 ounce) container frozen whipped topping, thawed
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 198
- Carbohydrate: 23g
- Fat: 12g
- Fiber: 1g
- Protein: 2g
- Sugar: 15g
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