Lemon blueberry pie

Yield: 8 servings

Measure Ingredient
6 Eggs; slightly beaten
1 cup Sugar
½ cup Butter or margarine
⅓ cup Lemon juice; fresh
2 teaspoons Lemon peel; grated
1 Pie crust; (9 inch), baked
3 cups Blueberries; fresh
⅓ cup Sugar
¼ cup Orange juice
1 tablespoon 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.

Source: Taste of Home Magazine: June/July 1995.

Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.

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