Blueberry Zesty Lemon Curd Mascarpone Wrap Recipes

FRESH BLUEBERRIES WITH MASCARPONE CHEESE AND LEMON CURD

Steps:

• Cream the lemon curd and mascarpone cheese.
• Zest the lemon and mix in with the cheese mixture (I sometimes add a drop or two of lemon oil for more kick).
• Spread on your prepared, baked, cooled cake.
• Top cheese mixture with fresh blueberries.
• Brush blueberries with apricot glaze.
• Garnish with lemon twist or fresh flowers.
• Keep refrigerated until ready to serve.

MEYER LEMON AND BLUEBERRY CHEESE TART

Steps:

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