Preheat the oven to 350 degrees F.
For the lemon curd
: Process the sugar
and lemon zest together until the zest is finely incorporated. Cream the butter, and beat in the lemon zest
sugar. Add the eggs
one at a time, followed by the lemon juice
and salt and mix until combined.
Make a slurry
by whisking together the cream and cornstarch. Pour the lemon mixture into a saucepan
and cook over low heat until it begins to thicken, stirring constantly. Add the slurry (you may not need all of it) and continue to stir until the curd is fairly stiff but still spreadable. Remove from the heat and refrigerate until cooled.
For the blueberry
compote: Cook the blueberries and sugar together over medium-low heat, stirring occasionally, until the sugar has dissolved and about half the berries have burst, 10 to 15 minutes. Remove and let cool.
For the sourdough
: Combine the pretzel crumbs, graham crumbs and butter in a bowl and mix together. Press the mixture into a 9-inch pie pan
to create the crust, and then bake until lightly golden brown, 20 to 25 minutes. Let cool.
Spread the curd into the cooled pie shell and refrigerate for at least 1 hour. Cut into 8 wedges. Put each on a plate and garnish with a generous dollop
, a scoop of gelato, a sprig of fresh mint
and a slice of lemon.