Ingredients

Preparation 10 minutes, baking and cooling 20 minutes, chilling time 2 hours

9-inch frozen pie crust, thawed
8-ounce container (1 cup) mascarpone cheese, or 8-ounce package cream cheese, softened
5 tablespoons lemon curd (recipe follows)
2 cups fresh blueberries

Preheat oven to 375 F.
Press the pie crust into a 9-inch tart pan with removable bottom, or leave in the original aluminum pie tin. With the tines of a fork, pierce the bottom and sides. Bake until lightly browned, about 10 minutes; refrigerate until cool, about 10 minutes.
In a small bowl, stir together cheese and 3 tablespoons of the lemon curd until smooth. (If mixture is too thick to spread, stir in a small amount of milk.) Spread mixture in the bottom of the cooled tart shell.
In a medium-size bowl, gently stir the blueberries and the remaining 2 tablespoons lemon curd until thoroughly combined. Spoon the blueberries evenly over the mascarpone layer. Cover and chill 2 hours. To serve, remove the sides of the tart pan, if used; cut into wedges. Makes 8 servings.
Nutrition information per serving: 290 cal., 2.8 g pro., 19.8 g fat, 26 g carbo., 122 mg sodium, 28.4 mg chol.

Lemon Curd

Adapted from a recipe by Maida Heatter

3 large eggs plus 1 egg yolk
1 cup sugar
1 stick (4 ounces) unsalted butter, cut in pieces
2 teaspoons finely grated lemon peel (yellow part only)
1/3 cup fresh lemon juice

Directions

In the top of a large double boiler, lightly whisk eggs, yolk and sugar; stir in the butter, lemon peel and juice. Place pan over simmering water over medium-low heat; cook, stirring frequently, until thick, about 20 minutes. Strain and cool. Refrigerate or freeze leftovers for another use. Makes 2 1/4 to 2 1/2 cups.