Ingredients
- Serving Size : 8
- 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
Directions
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.
Source: Taste of Home Magazine: June/July 1995.
Recipe by: Sue Klapper
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Submitted 6/13/05.
Source: Source: Taste of Home Magazine: June/July 1995.
Submitted By: Meryl
merstarunicorn11@hotmail.com
LEMON BLUEBERRY PIE