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Lemon Pie with Blueberry Topping
- 4 large eggs
- 1 6-ounce (8- to 9-inch) purchsed graham cracker crumb crust
- 1 1/2 cups sugar
- 3 tablespoons unsalted butter, room temperature
- 2 teaspoons grated lemon peel
- 3 tablespoons all purpose flour
- 1/2 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 1-pound package frozen unsweetened blueberries
- 3/4 cup blueberry jam
Directions:View on Bon Appetit
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