Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***CRUST***
  1                cup  all-purpose flour
     1/2           cup  margarine -- softened
  2        tablespoons  sugar
     1/4      teaspoon  salt
                        ***FILLING***
  2              large  egg whites -- at room temperature
     2/3           cup  sugar
  2          teaspoons  freshly grated lemon peel
     1/4           cup  fresh lemon juice
  2              drops  yellow food coloring -- up to 3
                        (optional)
  1                cup  heavy cream -- whipped
                        ***BLUEBERRY SAUCE***
  2        tablespoons  cornstarch
     2/3           cup  cold water
     2/3           cup  sugar
  1           teaspoon  fresh lemon juice
  1              pinch  salt
  2               cups  blueberries -- fresh or frozen

Preparation:

With pastry blender or fork, combine flour, margarine, sugar, and salt until mixture is consistency of coarse meal. Press onto bottom and up sides of 9-inch pie plate. Bake at 375 degrees for 12 to 15 minutes; cool. In large bowl, beat egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form. Gently stir in lemon peel, lemon juice, and food coloring. Fold in whipped cream. Pour filling into baked crust. Refrigerate until serving. Can be made 2 days ahead. Can also be frozen; thaw before serving. Serve with Blueberry Sauce. Blueberry Sauce: In medium saucepan, dissolve cornstarch in cold water. Add sugar, lemon juice and salt. Stir over medium heat until thick. Gently stir in blueberries. Refrigerate sauce until serving. Serve sauce hot or cold over slice of pie. "A Salad Luncheon for Queen Judy"

Nutritional Information:

436 Calories (kcal); 23g Total Fat; (45% calories from fat); 4g Protein; 57g Carbohydrate; 41mg Cholesterol; 245mg Sodium