Let egg yolks stand at room temperature for 30 minutes (cover and chill egg whites until needed).
For the custard, in a medium bowl whisk together egg yolks, 1/2 cup of the sugar, and the salt. In a medium heavy saucepan heat the half-and-half until tiny bubbles just begin to break at the edge of the pan. Gradually whisk about 1 cup of the warm half-and-half into the yolk mixture. Gradually whisk yolk mixture back into the remaining half-and-half in saucepan. Cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove the custard from the heat and strain through a sieve into a bowl. Stir in vanilla and lemon peel. Place the bowl in a larger bowl filled with ice water; stir about 5 minutes or until cool. Cover surface with plastic wrap; chill for 2 to 24 hours.
For the meringues, let egg whites stand at room temperature for 30 minutes. Preheat oven to 300 degrees F. Position a rack in the middle of the oven. Line a baking sheet with parchment paper; set aside. In a medium bowl stir together the remaining 1/2 cup sugar and the ginger. In a large mixing bowl beat egg whites with an electric mixer on medium speed about 2 minutes or until soft peaks form (tips curl). Gradually add sugar mixture, about 2 tablespoons at a time, beating on high speed until stiff, glossy peaks form (tips stand straight) and sugar dissolves. Divide egg white mixture into six round mounds on the prepared baking sheet. Shape mounds by pulling some of the peaks of meringue up with the back of a spoon. Bake meringues about 15 minutes or until set and very lightly browned.
To serve, spoon the custard into six shallow serving bowls. Scatter berries over custards. Using a large spatula, carefully transfer a meringue to each serving bowl. Sprinkle with almonds. Serve immediately or chill, uncovered, for up to 1 hour.