Whisk 1 tablespoon of water with the corn starch and lemon juice, set aside.
Place the blueberries in a medium saucepan with the sugar and 1 teaspoon of water.
Heat over medium, stirring continuously for 3 minutes until blueberries begin to release their juices. It's ok to break some of the berries as you stir.
Stir in the corn starch mixture and stir continuously for another 2 - 3 minutes until thickened.
Refrigerate until cooled slightly.
To assemble the dessert, add 1/4 of the crushed graham crackers to a cup then top with about 3 tablespoons of the prepared blueberry sauce.
Dollop 2 tablespoons of lemon curd over the blueberry sauce and top with a scoop of Breyers Natural Vanilla Ice Cream.
Garnish with additional sauce and crushed graham crackers, if desired.