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 Blueberry Chef
 - Recipes for Blueberries.

Crust
1-1/3 cup graham cracker crumbs
½ cup butter or margarine, melted
1/4 cup sugar

Filling
1 (113 g) package lemon pie filling
½ cup sugar
pinch salt
1 large egg, beaten
1-3/4 cup water
1 (250 g) pkg cream cheese

Topping
4 cups fresh blueberries, divided
½ cup sugar
2 Tbsp cornstarch
½ cup water
1 tsp grated lemon rind
1 Tbsp lemon juice
1 ½ cup whipping cream, whipped

For crust, combine crust ingredients and press on to bottom of 9 x 13-inch baking pan. Bake at 375 F for eight minutes. Let cool.

For filling, combine pie filling, sugar and salt in saucepan. Stir in egg and water. Cook over low heat for about five minutes or until thickened, stirring constantly. Beat cream cheese until softened, then beat into lemon mixture until smooth. Pour over cooled crust.

For topping, sprinkle two cups berries evenly over lemon filling, or enough berries to form one layer.

Combine sugar and cornstarch in saucepan. Stir in water. Add remaining two cups blueberries and bring to a boil. Reduce heat and simmer until clear and thickened. Remove from heat and add lemon rind and juice. Let cool.

Spread sauce over filling. Cover and refrigerate until completely chilled. Just before spread with whipped cream. Makes 12 servings.