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For Curd:.
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Combine lemon juice, sugar and egg yolks in heavy medium saucepan.
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Whisk over medium heat until mixture thickens and just comes to boil, about 6 minutes.
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Transfer curd to medium bowl; set aside to cool.
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(Can be prepared 1 day ahead.
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Cover and refrigerate.
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).
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For Biscuits:.
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Preheat oven to 400F Using vegetable peeler, remove peel from lemon in strips.
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Squeeze 2 tablespoons juice from lemon; reserve juice.
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Place peel and 3 tablespoons sugar in processor.
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Blend until peel is finely ground.
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Add flour, cornmeal, baking powder,salt and baking soda; process to blend.
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Add butter; process until mixture resembles coarse meal.
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Add 6 tablespoons cream and 2 tablespoons lemon juice; process just until moist clumps form.
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Gather dough into ball; flatten into disk.
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Pat out dough on lightly floured surface to 3/4-inch-thick round.
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Using floured 2 1/2-inch-diameter cutter, cut out rounds.
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Gather scraps; pat out to 3/4-inch-thick round.
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Cut out enough additional rounds to equal a total of 6.
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Place on heavy large baking sheet.
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Brush with 2 tablespoons cream.
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Sprinkle with 2 tablespoons sugar.
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Bake biscuits until cooked through and golden, about 15 minutes.
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Transfer to plate.
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Cool.
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(Can be made 3 hours ahead.
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Let stand at room temperature.
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).
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For Sauce:.
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Combine 1 1/2 cups blueberries, water, blueberry spread and sugar in heavy small saucepan.
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Stir gently over medium-high heat until mixture come to boil and berries begin to release juices, about 2 minutes.
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Remove from heat.
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Mix in 1 1/2 cups blueberries.
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Cool.
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Beat cream in medium bowl until stiff peaks form.
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Fold into curd in 2 additions.
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Cut biscuits horizontally in half.
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Place bottoms on 6 plates.
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Spoon some sauce, then lemon curd mixture over each.
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Place biscuit tops over.
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Garnish with 1/4 cup blueberries, and mint and lemon slices, if desired.
