Follow the instructions for this no-fail pie crust.  

Roll out into a circle. 

I used a biscuit cutter to cut out the tarts.

They easily go into mini tart shells.

I pierced the dough.  This allows the steam to escape and stops the dough from puffing.

Cook the tarts at 375 F for 8 minutes.

Remove and completely cool. 

Take a saucepan and combine the sugar and cornstarch.

Stir in the lemon juice and the peel.

Add the butter and place on stove over medium heat.

Stir and cook.

Mixture should start to thicken.

Meanwhile, in a medium bowl whisk the eggs.

When the lemon mixture thickens, slowly pour it into the eggs and whisk continuously.

Tempering the eggs allows the ingredients to blend without scrambling the eggs.

Now return the mixture to the pot and cook until thick and creamy

Continuously whisk.

Once thickened put through a strainer.

Cover the custard with wax paper or parchment paper. 

Ensure that both the crust and curd are cooled.

Spoon one teaspoon of curd into each cup.

Dress with one fresh blueberry and dress with some lavender sugar.

If you don't have lavender sugar, season your sugar with your favourite ingredient.