Makes 1 (9-inch) pie; serves 8.
1 (9-inch) frozen pie crust, thawed, or 1 (9-inch) purchased graham cracker crust
1 (8-oz.) container or 1 cup mascarpone cheese or 1 (8-oz.) pkg. cream cheese, softened
5 tbls. lemon curd, divided
2 cups fresh blueberries
1. If using frozen pie crust, preheat oven to 375 degrees. Press pie crust into 9-inch tart pan with removable bottom, or leave in original aluminum pie tin. With tines of a fork, pierce bottom and sides. Bake until lightly browned, about 10 minutes; refrigerate until cool, about 10 minutes.
2. In small bowl, stir together cheese and 3 tablespoons of the lemon curd until smooth. (If mixture is too thick to spread, add a small amount of milk.) Spread mixture in bottom of cooled tart shell or graham cracker crust.
3. In medium-size bowl, gently stir blueberries and remaining 2 tablespoons lemon curd until thoroughly combined. Spoon blueberries evenly over mascarpone layer.
4. Cover and chill 2 hours. To serve, remove the sides of the tart pan if used; cut into wedges.
Note: Lemon curd can be found in the jam and jelly section of the supermarket.
Nutritional analysis per serving: 258 calories; 3 grams protein; 22 grams carbohydrate; 19 grams total fat; 9 grams saturated fat; 36 milligrams cholesterol; 131 milligrams sodium; 1 gram fiber.