1 pt. fresh or frozen 1/4 c. sugar blueberries 2 Tablespoons flour 3/4 c. sugar 1/8 tsp. salt 2 Tablespoons flour 1/2 c. water 1/8 tsp. salt 1 tablespoon lemon juice 3 eggs, separated 1 tsp. grated lemon rind 1/4 c. orange juice 1/4 c. sugar Baked 9" pie shell
Heat blueberries in 3 qt. saucepan over low heat. Combine 3/4 c. sugar, 2 tbls. flour and 1/8 tsp. salt in small bowl. Add 2 of the egg yolks and orange juice, mixing until smooth. Stir egg yolk mixture into blueberries. Cook over low heat, stirring constantly, until mixture thikens slightly. Pour Mixture into baked pie shell. Combine 1/4 c. sugar, 2 tblsp. flour and 1/8 tsp. salt in 2 quart saucepan Stir in water and 1 beaten egg yolk. Cook over low heat, stirring constantly, until mixture thickens. Remove from heat. Stir in lemon juice and lemon rind. Beat egg whites in another bowl until foamy, using an electric mixer at high speed. Gradually add 1/4 c. sugar, 1 tblsp. at a time, beating well after each addition. Continue beating until stiff peaks form. Fold lemon mixture into egg white mixture. Spoon mixture over blueberry layer, spreading so it touches inner edge of crust all around. Bake in 325° oven 30 minutes, or until lightly browned. Cool on rack. Makes 6 to 8 servings.