Lemon Pie With Blueberry Sauce

For Crust: Preheat oven to 375 degrees F.

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.

For Filling: Combine egg whites, sugar and lemon juice, then 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.

For 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. The pie freezes well. Do not freeze sauce.

NOTE: This contains uncooked egg whites. Use only very fresh eggs. If uncooked egg whites are a concern, use an egg replacement product.