FOR THE LEMON CURD:

Put a strainer over a glass bowl. Set aside.

Put the lemon juice, zest and granulated sugar in a heavy bottom saucepan over medium high heat.

Stir until sugar dissolves, about 3-4 minutes.

Turn the heat down to low, being careful not to boil the mixture, and whisk in the butter and eggs.

Cook stiffing constantly until thickened, about 5 -8 minutes, and taking care not to let it boil,

Pour lemon mixture into the strainer. Using a silicone spatula, press on the mixture until all the liquid has strained into the bowl. Discard solids.

Place some plastic wrap on the surface of the curd so no skin develops and cool. Can be made the day before. Store in the fridge.

FOR THE BLUEBERRIES:

Combine 1/4 cup confectioners sugar and berries in a glass bowl. Stir occasionally. Cover and let macerate for at least 15 minutes.

FOR THE WHIPPED CREAM:

In a cold metal bowl (a cold bowl works best for whipping the cream into peaks) whisk (I use an electric mixer or hand held beater) the cream and remaining 1/4 cup confectioners sugar until thickened and soft peaks form.

TO ASSEMBLE:

Gently fold the whipped cream in the lemon mixture. Transfer the chiffon to a pastry bag.

Pipe some of the chiffon into the bottoms of preferred serving glasses, then spoon in some blueberries with their juices. Repeat layering, finishing with just a few blueberries on the tops. Serve immediately.