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 |
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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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