Heat oven to 400 degrees F. Spray tart pan (with removable bottom, 9x1 inch) lightly with cooking spray. Mix crushed cookies, egg white and butter until crumbly. Press in bottom and up side of pan. Bake 8 to 10 minutes or until light golden brown; cool.
In a medium bowl, beat pudding mix and lemon peel with an electric mixer on low speed about 2 minutes or until smooth. Refrigerate 5 minutes.
Fold whipped topping into pudding mixture. Spread over crust. Cover and refrigerate a minimum of 2 hours until well chilled. Serve with Blueberry Topping. Store covered in refrigerator.
Mix sugar, cornstarch and water in 1-quart saucepan. Stir in 1/2 cup of the blueberries. Heat to boiling, reduce heat to medium-low. Cook 5 minutes or until slightly thickened. Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover and refrigerate at least 1 hour until chilled.