| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Tasteofhome |
8 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
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