1 – 9 inch deep dish or 10 inch regular unbaked pastry shell
1 – 21 ounce can of blueberry pie filling
1 teaspoon of grated lemon rind
1 – 8 ounce package of cream cheese, softened
1 – 14 ounce can of sweetened condensed milk (not evaporated)
2 eggs
2 tablespoons of lemon juice concentrate
1 teaspoon of vanilla

Place the oven rack in it’s lowest position and preheat the oven to 425 degrees.
Combine the blueberry pie filling with 1/2 teaspoon of the lemon rind and pour into the pastry shell and bake for 15 minutes.

Beat the cream cheese in a large mixing bowl until fluffy.
Gradually beat in the sweetened condensed milk, then the eggs, 2 tablespoons of lemon juice, vanilla, and the remaining 1/2 teaspoon of the lemon rind.
Pour this mixture over the blueberries.
Reduce the oven temperature to 350 degrees and bake for 25 minutes or until set.
Remove the pie from the oven and allow to cool.

Chill well before serving.