Lemon Blueberry Pie

Fresh blueberries are gently folded into a lemony batter and poured into a baked pie shell. A lovely meringue is then spooned over the top, and the pie is slipped into a hot oven until golden. This recipe yields two pies.

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1 (14 ounce) can sweetened condensed milk

1/4 cup lemon juice

1 1/2 cups fresh blueberries

2 egg yolks

2 (9 inch) pie shells, baked

8 egg whites

1/4 cup white sugar

1/4 teaspoon cream of tartar

Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Gently fold in blueberries. Pour filling into baked pie shells.

In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.

Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

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