Blueberry Lemon Souffle Pie
Pies & Pastries
(plus 3 tb)
grated zest of 2 lemons
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.
By KKBG35A RUTH BURKHAR