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| 6 | Eggs slightly beaten |
| 1 Tasse | sugar |
| 1/2 Tasse | butter or margarine |
| 1/3 Tasse | Lemon juice fresh |
| 2 Teelöffel | Lemon peel grated |
| 1 | Pie crust; (9 inch), baked |
| 3 Tasse | blueberries fresh |
| 1/3 Tasse | sugar |
| 1/4 Tasse | orange juice |
| 1 Esslöffel | cornstarch |
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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.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
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