Instructions: In a large bowl, beat the egg whites and sugar with an electric mixer until thick and frothy. Slowly add the lemon juice and zest and beat until the mixture forms soft peaks. Fold in the whipped cream.

Spread the mixture into the cooled, baked pie shell and chill. Serve with the Blueberry Sauce.

YIELD: 6 TO 8 SERVINGS

To make the Blueberry Sauce:
In a medium-sized saucepan, combine the sugar, cornstarch, and salt and mix until completely blended and smooth. Add the water and lemon zest and cook, stirring constantly, until the mixture comes to a boil and is thick.

Fold in the blueberries and return to a boil. Remove from heat and chill.

Makes about 1 cup. (This sauce can be stored in the refrigerator.)

Variation: Raspberries, strawberries, or blackberries can be substituted for the blueberries. Puree the berries first; then push through a sieve to remove seeds.

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