Add 3 organic eggs to a bowl and beat them, then slowly pour in ½ cup of white sugar into the bowl while continuing to mix the eggs, once everything is mixed add the juice of 2 lemons to the bowl and mix everything together

Heat a small sauce pan with a medium heat and add the egg mixture into the sauce pan, cook for about 10 minutes or until you reach a loose pudding texture, it´s very important to stir the mixture throughout the entire cooking time

When you reach the correct consistency (loose pudding or 10 minutes of cook time) remove the sauce pan from the heat and continue to mix, then transfer the lemon curd to a bowl and add to the fridge

(If your going to use pre-made whipped cream you can skip this step) Add 1 cup of chilled heavy whipping cream to a bowl, 1 tablespoon of powdered sugar and 1 teaspoon of vanilla extract, whisk everything together until stiff peaks form (about 5-7 minutes), add to the fridge

Remove the lemon curd from the fridge after 30 minutes, add about ¼ of the portion of the whipped cream you made into the lemon curd and mix it, then gently fold in the remainder of the whipped cream

Evenly transfer the lemon mousse into serving bowls, cover each one with seran wrap and add to the fridge for at least 2 hours to let the mousse set in

After at least 2 hours in the fridge, you can serve the lemon mousse, garnish each bowl with some fresh blueberries and some lemon zest