6 Eggs; slightly beaten
1 c Sugar
1/2 c Butter or margarine
1/3 c Lemon juice; fresh
2 ts Lemon peel; grated
1 Pie crust; (9 inch), baked
3 c Blueberries; fresh
1/3 c Sugar
1/4 c Orange juice
1 tb Cornstarch
Recipe by: Sue Klapper
In a saucepan, combine eggs, sugar, butter, lemon juice and peel; cook,
stirring constantly, over medium-low heat until mixture thickens, about 20
minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell.
In a saucepan, toss blueberries and sugar. Mix orange juice and cornstarch;
add to blueberries. Cook over medium heat until mixture comes to a boil,
about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15
minutes, stirring occasionally. Spoon over lemon layer. Chill for 4 – 6
hours.
Yields
8 servings