Makes 6 servings
1 (8-ounce) package cream cheese, softened
5 tablespoons lemon curd, divided
6 graham cracker tart shells
1 cup fresh blueberries
- In a medium bowl, mix the cream cheese and 3 tablespoons lemon curd until smooth. Evenly spoon mixture into the graham cracker tart shells.
- In a small bowl, gently stir blueberries and remaining 2 tablespoons lemon curd until thoroughly combined. Spoon blueberries evenly over cheese layer. Cover loosely and chill for at least 1 hour before serving.