Recipe: Blueberry Lemon Sponge Pie

BLUEBERRY LEMON SPONGE PIE

1 pint fresh or frozen blueberries
1 1/4 cups sugar, divided use
4 tbsp. flour, divided use
Salt
3 eggs, separated
1/4 cup orange juice
1 baked 9-inch pie shell
1/2 cup water
1 tbsp. lemon juice
1 tsp. grated lemon rind

Heat blueberries in 3 quart saucepan over low heat.

Combine 3/4 cup sugar, 2 tablespoons flour and 1/8 teaspoon salt in bowl. Add 2 of the egg yolks and orange juice, mixing until smooth. Stir egg yolk mixture into blueberries. Cook over low heat, stirring constantly, until mixture thickens. Remove from heat. Pour into baked pie shell.

Combine 1/4 cup sugar, remaining 2 tablespoons flour and 1/8 teaspoon salt in 2 quart saucepan. Stir in 1/2 cup water and 1 beaten egg yolk. Cook over low heat, stirring constantly until mixture thickens. Remove from heat. Stir in lemon juice and rind; set aside.

Beat egg whites with electric mixer until foamy. Gradually add remaining 1/4 cup sugar, beating well each time. Beat until stiff peaks form. Fold lemon mixture into egg white mixture. Spoon mixture over blueberry layer. Spread so it touches inner edge of crust all around.

Bake in 350 degree F oven 30 minutes, or until lightly browned. Cool on rack.

Makes 1 (9-inch) pie
Adapted from source: Cookbook USA CD