You can buy the pie crust ready made, and the lemon curd, too (among jams and jellies at larger grocery stores, or in specialty food shops). But the creamy curd, a smooth, thick sauce, is simplicity itself to make and the homemade version has a taste as fresh as the berries.

Lemony Blueberry Cheese Tart

• 9-inch frozen pie crust, thawed
• 8-ounce container (1 cup) mascarpone cheese, or 8-ounce package cream cheese, softened
• 5 tablespoons lemon curd (recipe follows, or store bought)
• 2 cups fresh blueberries

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 of 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.

Makes 8 servings.

• Per serving (including lemon curd): 290 calories, 2.8 g protein, 19.8 g fat, 2 g carbohydrate, 122 mg sodium, 28.4 mg cholesterol.

The following is adapted from a recipe by Maida Heatter.

Lemon Curd

• 3 large eggs plus 1 yolk
• 1 cup sugar
• 1 stick (4 ounces) unsalted butter, cut in pieces
• 2 teaspoons finely grated lemon peel (yellow part only)
• 1/3 cup fresh lemon juice

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.