Ingredients

• 4.5 ounces thin lemon tea cookies , such as Trader Joe's® Meyer Lemon Cookies
• 3 tablespoons butter , melted
• 1 pound fresh blueberries
• 0.67 cups white sugar
• 1 tablespoon cornstarch
• 1 , 8 ounce
• 3 tablespoons lemon curd
• ½ , 8 ounce

Instructions

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

Nutrition per serving