*  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
                         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
   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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