One of my fondest childhood memories is eating the "left-over" lemon curd my mother made. I remember her stirring for what seemed like forever so never tried it myself. I'm adding this to my list of "treats for me" and love the idea of blueberry tarts. On another note... I chop crystalized ginger and put it in the food processor with sugar to use when rolling ginger cookie dough. Tiny bits of ginger remain and give the cookies an extra "pop". Plus, it looks really pretty on the cookies. This sounds heavenly. Ginger and lemon is over the top good! Elisabeth

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