Lemon Blueberry Pie

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

6 eggs, slightly beaten
1 cup sugar
1/2 cup butter or margarine
1/3 cup fresh lemon juice
2 tsp. grated lemon peel
1 9-inch pie crust, baked
3 cups fresh blueberries
1/3 cup sugar
1/4 cup orange juice
1 tbsp. cornstarch

INSTRUCTIONS

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.

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Tagged: blueberrypie, desserts, pies add tags

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