Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, powdered sugar, and salt.

Cut in the softened butter using a pastry cutter until the mixture resembles coarse crumbs.

Press the dough mixture evenly into the bottom and up the sides of a tart pan.

Bake in the preheated oven for 15-20 minutes or until it turns lightly golden. Allow it to cool completely.

In a separate mixing bowl, whisk together the eggs, granulated sugar, fresh lemon juice, lemon zest, and heavy cream until well combined and smooth.

Pour this lemon filling into the cooled tart crust.

Return the tart to the oven and bake for an additional 20-25 minutes.

The filling should be set but slightly jiggly in the center. Once done, remove from the oven and let it cool.

In a small saucepan, combine the blueberries, sugar, and lemon juice over medium heat.

Cook while stirring gently until the berries burst and the sauce thickens, about 5-10 minutes.

Let the blueberry sauce cool before swirling it over the cooled lemon tart right before serving.