Ingredients
6 large eggs, lightly beaten1 cup sugar1/2 cup butter, cubed1/3 cup lemon juice2 teaspoons grated lemon zest1 pastry shell (9 inches), baked3 cups fresh blueberries1/3 cup sugar1 tablespoon cornstarch1/4 cup orange juice
Preparation
In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell.
In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; 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.
