Yield: 8 servings
|6||Eggs; slightly beaten|
|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|
|¼ cup||Orange juice|
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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