Title: Lemon Jazz Pie
Categories: American Fruit Pie
Yield: 1 Servings

8	oz	Pastry flour
2 1/2	oz	Cake shortening
1	oz	Water
	pn	Salt
		The chess custard filling:
2		Eggs + one yolk
3/4	c	Sugar
1/2	c	Milk
2	tb	Melted butter
1	ts	Grated lemon zest
1	tb	Lemon juice
1	tb	Flour
1	tb	Cornmeal
2/3	ts	Vanilla
		The first topping:
12	oz	Can blueberries; drained
6	oz	Water
2	oz	Sugar
		The second custard meringue
		Topping:
3	md	Egg yolks
1	oz	Cold water
1	oz	Cornstarch
2	oz	Sugar grated zest of 1
		Lemon
1/4	oz	Gelatin
2	oz	Cold water
3	oz	Lemon juice
3		Egg whites
4	oz	Sugar
		The sauce:
1	c	The reserved blueberry
		Juice
2	tb	Cornstarch
1/2	c	Sugar
1	oz	A berry flavored liqueur
		(optional)

Cut the shortening into the flour until it looks like a coarse meal add the salt to the water and stir to dissolve and then add to the flour mixture and mix until just combined. Cover and chill for a few hours.

Roll out the dough to about 1/8" or a little thicker and line a 10" springform with it. Come about half way up the sides of the spring form with the dough and trim it evenly. Bake at 450 degrees for 5 min and let cool.

Beat the eggs to blend and then add remaining ingredients and mix well. pour the mixture into the partially baked shell, cover the springform with foil and bake at 350 degrees 20 min. Remove the foil and bake until a knife inserted in the center comes out clean. Cool completely.

Drain and save the juice from a 12 oz can of blueberries and spread the blueberries over the cooled chess filling.

Bring the water and sugar to a boil. Combine eggs, water, starch, sugar and zest and beat smooth. Slowly add the boiling sugar water, beating all the while. Return to heat and bring to a boil, stirring constantly. Remove from heat and set aside

Soften the gelatin in the cold water and add to the hot custard. Stir in the lemon juice and chill until thick but not set.

Beat whites to soft peaks. gradually add the sugar and beat until a rather glossy meringue if formed. Fold the meringue into the cooled custard. Spread over the pie and chill until completely set.

Remove the side of the springform and cut into 12-16 slices and serve with this blueberry sauce

Combine the blueberry juice and the cornstarch and blend well. Stir over a medium heat until thickened. Stir in the sugar and heat to dissolve. Off heat stir in the liqueur. Chill and serve over the pie slices.

Mark Elliott

The pastry:

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