1 recipe crust
4 c. fresh blueberries
1/2 c. sugar
1/4 c. quick cooking tapioca
1/2 tsp. lemon peel, finely shredded
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 recipe topper

CRUST: cream 3/4 cup butter, 1/4 cup sugar. Add 2 egg yolks; beat until fluffy. Stir together 2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt. Blend into creamed mixture. Press 2/3 of the mixture on bottom of a 9 inch Springform pan. Bake in 400 degree oven 10 minutes. Cool.

In saucepan, combine berries, sugar, tapioca, lemon peel and spices; let stand 15 minutes. Cook and stir until bubbly. Turn into crust.

Make topper: Blend 2 slightly beaten egg yolks, 2 cups dairy sour cream, 1/2 cup sugar, and 1 teaspoon vanilla. Spoon over fruit. Bake at 350 degrees for 45 minutes. Cool, then chill.