Lemony Blueberry Cheese Tart Recipe

Preheat oven to 375 degrees.

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.

For Lemon Curd: 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.