Blueberry Lemon Souffle Pie

* Exported from MasterCook *

BLUEBERRY LEMON SOUFFLE PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Blueberries, picked over
6 tb Granulated sugar
3 lg Eggs, separated
7 tb Superfine sugar
1/4 c (plus 3 tb) fresh lemon
Juice
Grated zest of 2 lemons
1/8 ts Salt
1 Baked pie shell

Preheat oven to 400F. In a nonreactive saucepan, toss the blueberries and
granulated sugar. Cook over moderately high heat, stirring occasionally,
until the juices begin to bubble, 3-5 minutes; do not overcook or the
berries will burst. Pour into a stainless steel strainer set over a bowl.
Reserve the drained juices.
Using an electric mixer, beat the egg yolks with 4 tablespoons of the
superfine sugar until pale and thick, about 2 minutes. Gradually beat in
the lemon juice and then the zest.
Transfer the mixture to a nonreactive saucepan and cook over low heat,
stirring, until it thickens, about 8 minutes; do not boil. Scrape into a
bowl and set aside on a rack to cool.
Using clean beaters, beat the egg whites until foamy. Add the salt and
beat until soft peaks form. Add the remaining 3 tablespoons superfine
sugar, 1/2 tablespoon at a time, beating well after each addition. Beat
at high speed until the whites are glossy but not dry, about 20 seconds
longer.
Using a rubber spatula, stir one-fourth of the beaten whites into the yolk
mixture. Gently fold in the remaining whites in three additions.
Spoon the blueberries into the pie shell and drizzle 2 1/2 tablespoons of
the drained juices over them. Mound the souffle mixture over the berries,
touching the pie crust all around. Bake in the middle of the oven for
about 15 minutes, until the top is nicely browned. Transfer the pie to a
rack to cool slightly. Serve at warm or at room temperature.



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