Place the sugar and the cornstarch in a large saucepan and whisk together.

Add the 2 eggs and 2 egg yolks to the sugar and whisk well.

Add the lemon juice to the mixture and blend well.

Add the cubed butter to the mixture and place over medium heat. Whisk constantly until the butter has melted and the mixture thickens and boils, about 10 minutes. Remove from heat and transfer to a medium bowl. Press plastic wrap into the top of the curd to prevent a skin from forming. Chill until cold( at least 2-3 hours).

Whip the heavy cream until it holds stiff peaks. reserve 6 T. of the whipped cream for topping.

Gently fold 1/2 of the chilled lemon curd into the whipped cream. Place mousse in a piping bag.

Divide the remaining lemon curd among 6 smaller serving dishes or jars, spreading evenly over the bottom of each dish.

Pipe the lemon mousse on top of the lemon curd, dividing evenly amount each dish.

Top each dish of mousse with about 1 T. of the reserved whipped cream. Place about 1 T. of blueberries on top of each whipped cream dollop. Garnish each dish with a mint leaf.