Lemon Cloud Pie with Blueberry Sauce

ingredients

1 9-inch graham cracker crumb crust

Place the egg whites and sugar in the bowl of an electric mixer. Beat using a whisk attachment on high until stiff peaks form. Transfer the egg whites to a medium bowl.
In the same electric mixer bowl beat the heavy cream until stiff peaks form. Add the whipped cream to the egg white mixture.
Fold together the egg whites and whipped cream as well as the fresh grated lemon peel and lemon juice until uniform.
Fill the prepared graham cracker crust with the lemon cream mixture.
Chill the pie 6-8 hours, or overnight, in the refrigerator before serving.*
For the sauce combine the Stonewall Kitchen Wild Maine Blueberry Jam, lemon juice and water in a small saucepan and heat until the consistency of syrup. Cool before serving over each piece of pie.