CRUST:

3/4 c. butter
1/4 c. sugar
2 egg yolks
2 c. flour
1 tsp. baking powder
1/2 tsp. salt

Cream 3/4 cup butter and 1/4 cup sugar. Add 2 egg yolks and beat until fluffy. Stir together 2 cups of flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Blend into the creamed mixture. Press 2/3 in the bottom of a 9 inch spring form pan. Bake for 10 minutes in a 400 degree oven. Cool. Lower oven to 350 degrees. When bottom crust is cool, press remaining dough 1 1/2 inches up the side of the pan.

FILLING:

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

In saucepan combine berries, tapioca, peel, and spices, and let stand for 15 minutes. Then cook and stir until bubbly. Turn into the crust.

TOPPING:

2 egg yolks
2 c. sour cream
1/2 c. sugar
1 tsp. vanilla

Blend two slightly beaten egg yolks, 2 cups of sour cream, 1/2 cup of sugar and 1 teaspoon vanilla. Spoon over the fruit. Bake in 350 degree oven for 45 minutes. Cool, then chill.