Yield: 8 servings 1 frozen pie crust, thawed (9-inch) 1 cup mascarpone cheese (8 oz.) or cream cheese, softened 5 Tbsps. lemon curd, divided 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 Tbsps. of ...
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