Makes: 16 servings 

2/3 cup all-purpose flour 
1/4 cup powdered sugar 
3/4 teaspoon coarse salt 
6 tablespoons salted butter, divided into 6 pieces 
4 egg yolks, beaten 
1/3 cup granulated sugar 
1/3 cup freshly squeezed lemon juice 
zest of 2 lemons 
1/2 cup blueberries 
2 tablespoons heavy cream 
3 tablespoons powdered sugar 
Fresh mint leaves 

To make the crust, preheat the oven to 350 degrees and adjust the rack to the middle setting. Lightly coat an 8-by-8 baking dish with cooking spray and then line with parchment paper, allowing extra paper to hang over the sides to serve as “handles” to remove the squares once cooled. Pulse the flour, add powdered sugar, and salt in a food processor until combined, about five seconds. Add four slices of butter and process for 20 seconds; the texture will be powdery. Transfer to the parchment paper-lined baking dish and press firmly onto the bottom of the dish, creating an even layer. Bake for 10-12 minutes or until the crust begins to brown. 

To make the filling, add the egg yolks to a medium saucepan. Whisk in sugar until thoroughly combined, and then stir in lemon juice and zest. Set heat to medium-low, then add remaining two slices, butter and cook, stirring constantly, for five minutes or until thickened. Remove from heat and strain through a mesh strainer into a medium bowl. Stir in blueberries and heavy cream. Pour filling over the prepared crust and bake for 12-14 minutes. The center will be slightly jiggly. Allow to cool completely on a wire rack. Remove from baking dish using the parchment paper “handles,” and then cut into squares. Transfer to a serving platter and dust with powdered sugar, sprinkle with blueberries, and garnish with fresh mint leaves.