1 pt. fresh or frozen blueberries
3/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
3 eggs, separated
1/4 c. orange juice
Baked 9 inch pie shell
1/4 c. sugar
2 tbsp. flour
1/8 tsp. salt
1/2 c. water
1 tbsp. lemon juice
1 tsp. grated lemon rind
1/4 c. sugar

Heat blueberries in 3 quart saucepan over low heat. Combine 3/4 cup sugar, 2 tablespoons flour and 1/8 teaspoon salt in bowl. Add 2 of the egg yolks and orange juice, mixing until smooth. Stir egg yolk mixture into blueberries. Cook over low heat, stirring constantly, until mixture thickens. Remove from heat. Pour into baked pie shell.

Combine 1/4 cup sugar, 2 tablespoons flour and 1/8 teaspoon salt in 2 quart saucepan. Stir in water and 1 beaten egg yolk. Cook over low heat, stirring constantly until mixture thickens. Remove from heat. Stir in lemon juice and rind.

Beat egg whites with electric mixer until foamy. Gradually add 1/4 cup sugar, beating well each time. Beat until stiff peaks form. Fold lemon mixture into egg white mixture. Spoon mixture over blueberry layer. Spread so it touches inner edge of crust all around. Bake in 350 degree oven 30 minutes, or until lightly browned. Cool on rack.