Instructions: To make the crust: Combine butter and ginger wafer crumbs. Press mixture firmly on bottom and sides of generously buttered glass pie plate. Wrap tightly in plastic and freeze for 30 minutes.

To make the filling: In a large chilled bowl of an electric mixer set at medium speed, beat the cream until stiff peaks form.

Put the lemon curd in a bowl and whisk it vigorously to remove any lumps.

With a spatula, gently fold the lemon curd into the whipped cream.

Pour the filling into the prepared crust and chill, covered with foil, for at least 4 hours or overnight. You can also freeze the pie for a firmer filling.

To serve, garnish with blueberries around the edge of the filling and twist a few strips of lemon peel for the center.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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