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
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|Serving Size: 1 Serving (424g)|
|Recipe Makes: 8|
|Calories from Fat: 429 (43%)|
|Amt Per Serving||% DV|
|Total Fat 47.7g||64 %|
|Saturated Fat 15.7g||79 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 817.8mg||252 %|
|Sodium 371.5mg||13 %|
|Potassium 365.8mg||10 %|
|Total Carbohydrate 125g||37 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 123.1g|
|Protein 25.1g||36 %|
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Calories per serving: 1007
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