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BLUEBERRY-LEMON SPONGE PIE

Blueberry-Lemon Sponge Pie

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INGREDIENTS

Baked 9" pie shell

Blueberry Layer:

2 c. fresh blueberies

3/4 c. sugar

2 Tb. flour

1/8 tsp. salt

2 egg yolks, well beaten

1/4 c. orange juice

Sponge Layer:

1/2 c. sugar

2 Tb. flour

1/8 tsp. salt

1/2 c. cold water

1 egg yolk, slightly beaten

1 Tb. lemon juice

1 tsp. grated lemon peel

3 egg whites

DIRECTIONS

Blueberry Layer:

Heat berries in heavy saucepan over low heat. Blend dry ingredients and add to egg yolks. Add orange juice and beat until smooth. Pour over berries and cook over low heat until thick, stirring constantly. Pour into pie shell.

Sponge Layer:

Add blended 1/4 c. sugar, flour, salt and cold water to egg yolk; blend and cook over low heat until thick, stirring constantly. Remove from heat; add lemon juice and peel.

Beat egg whites until soft peaks form; add remaining 1/4 c. sugar gradually, beating until mixture is stiff and glossy. Fold cooked lemon mixture into meringue. Pile onto blueberry layer, making sure it touches crust all around..

Bake in slow oven (325ºF.) 35 mintures, or until lightly browned.