lemon & fresh blueberry tart

meringue crust

• 2 egg whites
• 1/2 cup granulated sugar
• 1/4 tsp cornstarch
• 1/2 tsp vanilla

lemon filling

• 1/2 cup granulated sugar
• 5 tbsp cornstarch
• 1 1/2 cups hot water
• 2 egg yolks
• grated rind of 1 lemon and
• half a medium orange
• 1/3 cup fresh lemon juice

blueberry topping

• 1/4 cup granulated sugar
• 2 tsp cornstarch
• 1/3 cup water
• 1 tsp fresh lemon juice
• 2 cups fresh blueberries 

Meringue Crust: Line 8 or 9 inch pie plate with foil, dull side out. In a medium bowl, beat egg whites until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff glossy peaks form. Beat in cornstarch, then vanilla.

Spread into foil-lined pie plate, spreading meringue sides about 1/2 inch higher than the pan. Bake in a 275˚F (140˚C) oven for 1 hour. Reduce heat to 200˚F (100˚C ); bake another 1 1/2 hours or until firm and let dry. Let cool slightly on rack. While still warm, remove meringue from pie plate and peel off foil. Return meringue shell to pie plate.

Lemon Filling: In small non-aluminum heavy saucepan, mix sugar with cornstarch. Stir in water and bring to boil over medium heat, stirring constantly. Reduce heat and boil gently for 3 minutes, stirring constantly. In small bowl, beat egg yolks lightly; whisk in a little hot mixture, then slowly pour yolk mixture back into saucepan, stirring constantly. Cook over medium-low heat, stirring constantly, for 2 minutes. Remove from heat. Stir in lemon juice and grated lemon and orange rinds. Let cool slightly; pour into prepared pie shell.

Blueberry Topping: In heavy saucepan, combine sugar and cornstarch; stir in water and lemon juice. Cook, stirring, over medium heat until mixture thickens, comes to a boil and becomes clear. Remove from heat. Add blueberries, stirring to coat well. Spoon over lemon filling. Refrigerate for 30 minutes before serving. Makes 8 servings.