In bowl whisk together your egg yolks and sugar until it turns pale yellow and is light and fluffy.

Add lemon juice and salt until blended.

Bring a double boiler to a boil over medium high heat and add mixture to top pan (or a glass bowl over a sauce pan).

Reduce heat to low and continuously whisk your lemon mixture until thickened, about 15-20 minutes. Mix should be able to coat back of spoon.

Once thickened, remove from heat and whisk in your lemon zest.

Next add your butter one Tbs at a time until melted.

Place saran wrap on top of lemon curd and press down where it is touching it so it doesnt create a film. Refrigerate until cooled.

Meanwhile in bowl beat together your heavy cream and sugar until stiff peaks form

Once lemon curd has cooled fold in your whipping cream 1/3 of the mixture at a time.

In small bowls or pafait cups sprinkle your granola then layer with lemon curd mousse, and continue layers.

Top with any leftover whipping cream and fresh blueberries.