Crust:

1 c. flour
1/2 c. butter, softened
2 tbsp. sugar
1/4 tsp. salt

With pastry blender or fork, combine flour, butter, sugar and salt until mixture is consistency of coarse meal. Press onto bottom and up sides of 9-inch plate.

Bake at 375°F for 12 to 15 minutes; cool.

Filling:

2 to 3 drops yellow food coloring (optional)
1 c. heavy cream, whipped

In large bowl, beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. Gently stir in lemon peel, lemon juice and food coloring. Fold in whipped cream. Pour filling into baked crust. Refrigerate until serving. Can be made 2 days ahead. Can also be frozen; thaw before serving. Serve with Blueberry Sauce.

Blueberry Sauce:

2 tbsp. cornstarch
2/3 c. cold water
2/3 c. sugar
1 tsp. fresh lemon juice
pinch of salt
2 c. blueberries (fresh or frozen)

In medium saucepan, dissolve cornstarch in cold water. Add sugar, lemon juice and salt. Stir over medium heat until thick. Gently stir in blueberries. Refrigerate sauce until serving. Serve sauce hot or cold over slice of pie.