Start with the lemon curd if you plan to use homemade version.
Let the gg come to room temperature. This is important or else you will get white flecks of egg white in your lemon curd.
Mix lemon juice, zest, sugar,
Combine lemon juice, zest, sugar, egg and melted butter in a microwave-safe bowl.
Zap in the microwave for 30 seconds, remove bowl from oven and whisk. Repeat this process for 3-4 minutes until the lemon curd turns out thick and fluffy. Keep aside to cool.
Let mascarpone cheese soften at room temperature.
Whisk mascarpone, lemon curd, zest and kosher salt well.
Schmear a tablespoon of cheese mixture onto a 8x6 rectangular platter.
Spoon a heaping tablespoon of cheese mixture onto the cracker and spread with a knif or spatula .
Cover with another graham cracker and repeat process.
Sprinkle lemon zest over blueberries.and refridgerate for an hour.