Lemon Custard Pie with Blueberry Sauce

Preheat oven to 350ºF. Beat sugar and butter in the bowl of your electric mixer.

Carefully separate eggs, putting the yolks and the whites into two small bowls.

Stir egg yolks into the sugar and butter. Zest and juice the lemon and add it into the sugar mixture. Add milk and flour and mix until combined. Scrape into a separate bowl and wash your mixing bowl for the next step.

In the clean bowl of your mixer, beat egg whites on high speed until stiff peaks form. This may take up to 20 minutes. Once they are frothy and gorgeous, stir them into the bowl of lemon pie mixture until just combined. Scrape into prepared pie crust.

Bake at 350 F for 40-45 minutes until top is just set. If this pie starts to get too brown, simply cover it loosely with a sheet of foil. When done remove pan from oven and allow pie to cool on a wire rack. Dust with confectioners sugar when still warm. Refrigerate until serving time, or for at least an hour.

For the blueberry sauce:

In a small saucepan add blueberries, water, sugar and cornstarch and cook over medium heat, stirring occasionally until sauce thickens. This will take about 15 minutes. Refrigerate until serving time.