• 1 single pie crust for a 10-inch pie

For the filling:

• 2 cups frozen or fresh wild blueberries
• 2 cups sugar
• 2 Tablespoons lemon zest
• 1 cup water
• 1 cup fresh squeezed lemon juice
• 10 Tablespoons cornstarch
• 8 eggs, divided
• 6 Tablespoons butter, cut into small pieces

For the meringue:

• The reserved 8 egg whites
• 1 teaspoon cream of tartar
• 2 teaspoons vanilla extract
• 1 cup granulated sugar