Lemon Blueberry Pie

• 6 large eggs, lightly beaten
• 1 cup sugar
• 1/2 cup butter, cubed
• 1/3 cup lemon juice
• 2 teaspoons grated lemon zest
• 1 pastry shell (9 inches), baked
• 3 cups fresh blueberries
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1/4 cup orange juice

1. 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.
2. 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.

eggs, sugar, butter, lemon juice, lemon zest, pastry shell, fresh blueberries, sugar, cornstarch, orange juice

Taken from www.tasteofhome.com/recipes/lemon-blueberry-pie/ (may not work)