1. In a medium-sized bowl, blend mascarpone cheese, lemon curd, limoncello, lemon juice, cream, and sugar.
2. In a small-bowl, gently mix 1 cup blueberries with blueberry sauce or pie filling.
3. Put shortbread cookies In a heavy plastic freezer bag; using a rolling pin, roll over the cookies and crumble them . . . or use a mini-food processor.

Assemble Parfaits

1. On the bottom of each glass, place 2 – 3 heaping spoonfuls of blueberry sauce/pie filling mixed with fresh blueberries.
2. Next place 2 – 3 heaping spoonfuls of limoncello cream on top of blueberry sauce/pie filling.
3. Place a layer of lemon pound cake slices/cubes on next.
4. Layer fresh blueberries on top of cake layer.
5. Layer slices/cubes of lemon pound cake again.
6. Layer more fresh blueberries.
7. Layer more limoncello cream on next.
8. Garnish with fresh blueberries and shortbread cookie crumbles.