ingredients:

your favorite 8-9" pie crust, baked

lemon custard layer:

2 eggs

1/4 cup evaporated skimmed milk

1/2 cup (about 12) pitted dates

1 teaspoon lemon extract

blueberry layer:

3/4 cup fruit-sweet blueberry syrup or jam

1/4 cup cornstarch

dash lite salt (or regular salt)

1/2 cup water

3 cups fresh, rinsed and drained blueberries

instructions:

lemon custard layer:

In food processor or blender, beat together dates and one egg, adding the second egg separately. Purée for several minutes, until smooth. Stir in evaporated milk and lemon extract by hand; then beat an additional minute or two until smooth.

Spray 9" pie pan with non-stick cooking spray. Pour egg mixture into the pan. Bake at 350 degrees for 8-12 minutes, just until congealed. Remove lemon custard from the oven, and slide it onto the baked pie crust, so the entire crust is evenly covered.

blueberry layer:

Stir water and cornstarch until smooth. In a saucepan, mix together syrup, cornstarch mixture, and salt. Heat on medium high, stirring constantly. Bring to a boil for about one minute, until congealed and smooth; it will also darken. Fold in blueberries, and then spoon over custard, and spread evenly to fill the crust. Serve chilled or at room temperature.

© 1995 by Jeanine DuBois

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