Preheat the oven to 350°F.

In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.

Stir in the egg yolk. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.

Press the dough into a 9-inch tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.

Bake for 15-20 minutes, or until lightly golden. Remove from the oven and let cool.

In a medium saucepan over medium heat, combine the blueberries and granulated sugar. Cook until the blueberries start to burst and release their juices, about 5 minutes.

Remove from heat and strain the mixture through a fine-mesh sieve to remove the skins, pressing down to extract as much juice as possible.

In a clean saucepan, whisk together the eggs, egg yolk, lemon juice, lemon zest, and blueberry juice. Cook over low heat, stirring constantly until thickened, about 8-10 minutes.

Remove from heat and stir in the butter until melted and smooth.

Pour the blueberry lemon curd into the cooled tart shell. Refrigerate for at least 2 hours to set before serving.