Blueberry Lemon Meringue Pie

1 cup sugar
2 tablespoons margarine
4 tablespoons cornstarch
5 tablespoons lemon juice
1/4 teaspoon salt
1 teaspoon grated lemon rind
1 1/2 cup hot water
1 cup fresh NC blueberries
3 eggs, separated
1 9-inch baked pie shell

In saucepan mix sugar, cornstarch and salt. Gradually add hot water, stirring constantly. Cook and stir over moderately high heat until mixture comes to a boil. Reduce heat. Cook and stir 2 minutes longer. Remove from heat.

Stir a moderate amount of hot mixture into egg yolks, the return to hot mixture. Bring to a boil and cook 2 minutes, stirring constantly. Add margarine and lemon peel. Slowly add lemon juice, mixing well. Gently fold in blueberries. Pour into pastry shell. Spread meringue over filling, sealing edges.

Bake at 350F for 12 to 15 minutes. Cool completely.

Makes one 9-inch pie
Source: North Carolina Department of Agriculture