Filling:
1 pt. blueberries, picked,
washed and drained
3/4 c. sugar
2 tbs. cornstarch
2 eggs
1 tbs. grated lemon peel,
colored part only
2 tbs. fresh lemon juice

Preheat oven to 350F.
Crust:
In bowl of electric mixer on low speed,
mix butter, flour and sugar until it resembles meal.
Press into an 8" square pan and
bake 20 min.

Filling:
Meanwhile, spread blueberries on
paper towels to blot water.
In mixing bowl, stir sugar with cornstarch until lump-free.
Beat in eggs, lemon peel and juice.
After crust has baked 20 min.,
spread evenly with berries, pour filling over
and bake 20-25 min. longer.
Cool in pan on rack, then make 4 cuts down
and 4 cuts across, for 25 squares.