Serves: 8
Total Calories: 408

CRUST:
1 cup all-purpose flour
1/2 cup butter
2 tablespoons sugar
1/4 teaspoon salt
-------------------------------
FILLING:
2 egg whites
2/3 cup sugar
1/4 cup fresh lemon juice
2 teaspoons grated lemon peels
1 cup heavy cream, whipped
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BLUEBERRY SAUCE:
2/3 cup sugar
1 tablespoon cornstarch
2/3 cup cold water
2 cups fresh blueberries

Crust:
Preheat oven to 375°. In a food processor mix flour, butter, sugar, and salt until crumbly. Place 1/3 cup of the crumb mixture in a small baking dish; press remaining mixture into a greased and floured 9-inch pie plate. Bake both 12-15 minutes. Cool.

Filling:
Combine egg whites, sugar, and lemon juice; beat to stiff peaks. Fold lemon peel and whipped cream into egg white mixture. Turn entire mixture into pie shell. Top with baked crumbs. Chill. Serve with Blueberry Sauce.

Blueberry Sauce:
In a saucepan combine sugar and cornstarch. Add water; cook and stir until thick. Cook 2 minutes more. Add blueberries. Return mixture to boiling. Remove from heat. Chill.

This pie freezes well. Do not freeze sauce.

Nutritional Facts:

Serves: 8
Total Calories: 408
Calories from Fat: 200

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