Meyer Lemon And Blueberry Cheese Tart

• 4 1/2 ounces thin lemon tea cookies (such as Trader Joe's(R) Meyer Lemon Cookies), crushed
• 3 tablespoons butter, melted
• 1 pound fresh blueberries
• 2/3 cup white sugar
• 1 tablespoon cornstarch
• 1 (8 ounce) container mascarpone cheese
• 3 tablespoons lemon curd
• 1/2 (8 ounce) container frozen whipped topping, thawed

1. Thoroughly mix crushed lemon cookies and butter together in a bowl.
2. Press cookie mixture into the bottom of an 8-inch springform pan.
3. Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
4. Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
5. Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
6. Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
7. Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.

cookies, butter, blueberries, white sugar, cornstarch, mascarpone cheese, lemon curd, frozen whipped topping

Taken from www.allrecipes.com/recipe/220817/meyer-lemon-and-blueberry-cheese-tart/ (may not work)