Preheat the oven to 350 F.

First begin the meringue filling, as it will need to cool: Whisk together the sugar, water, lemon juice and cornstarch in a small saucepan. Place on medium heat and add the blueberries. Whisk until thickened. Pour into a large bowl and set aside to cool.

While it is cooling, make the crust: whisk together the flour and salt and set aside.

Beat the butter until creamy. Scrape the sides and bottom of the bowl and add the sugar. Beat until fluffy. Mix in the flour in 2 additions. The mixture will be quite crumbly.

Line a 9X13 pan with parchment paper. Dump the crust crumbs out into the pan, and press the crumbs evenly into a firm crust.

Bake for 20 minutes.

While it is baking, whip the egg whites until stiff but not dry. Fold them into the cooled blueberry mixture (mine was a little warm)--do your best to not deflate the egg whites, but mix completely until no streaks remain.

Pour onto the crust and smooth the top even. Return to the oven to bake for another 20 minutes, until delicately browned but still a little jiggly.

Set aside to cool.

Before serving, whip the heavy cream until thickened. Add 3 tablespoons of powdered sugar and beat some more. Taste the cream--it should be a little sweet, but not a lot because you are still adding lemon curd. If you think you want it sweeter, add more powdered sugar now.

Beat until almost whipped and then add the lemon curd. Beat until thick.

Serve the lemon curd whipped cream on top of the individual slices of the Blueberry Delight.