Combine the flour and salt in a food processor fitted with the metal chopping blade and pulse to combine. Add the butter and cream cheese and pulse about 10 times, until the mixture begins to clump together. Gather up the dough and shape into a thick disk. Wrap in plastic wrap and refrigerate until chilled and easy to handle, about 2 hours.

Position the rack in the center of the oven and preheat to 400ºF. Butter two 12-cup miniature muffin pans. Divide the dough into 24 balls. One at a time, place a ball of dough in a muffin cup, and use your fingers to press it firmly and evenly up the sides to make a pastry shell. (A wooden tart tamper, available at kitchenware shops and online, can help the job go quickly.) Pierce the shells with a fork. Freeze for 5 minutes.

Bake until the shells are golden brown, 10 to 12 minutes. (The shells will slightly shrink during baking.) Let cool in the pans for 5 minutes. Carefully remove from the pans and cool completely. (The pastry shells can be stored in a covered container for up to 1 day.)

Put a wire sieve in a bowl and place near the stove. Whisk the egg yolks, sugar, and lemon juice together in medium bowl. Pour into a heavy medium saucepan and add the butter.

Cook on med heat for about 10 minutes, whisking constantly, until thick and steaming. Immediately strain the curd through the sieve to remove any bits of cooked egg white. Stir the lemon zest into the curd. Press a piece of plastic wrap directly on the surface of the curd and let cool. Transfer to a covered container. Refrigerate until chilled and spreadable, at least 2 hours. (The curd can be stored in the refrigerator for up to 5 days.)

Spoon the lemon curd into the pastry cups. Top each with 3 blueberries and a bit of candied lemon zest and serve immediately.