Blueberry Lemon Souffle Pie
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 she...
Ingredients
- 3cup blueberries, picked over
- 6tbsp granulated sugar
- 3large eggs, separated
- 7tbsp superfine sugar
- 1/4cup (plus 3 tb) fresh lemon
- 1baked pie shell
Directions
- 1
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
- 2
In a nonreactive saucepan, toss the blueberries and granulated sugar
- 3
Cook over moderately high heat, stirring occasionally, until the juices begin to bubble, 3-5 minutes
- 4
do not overcook or the berries will burst
- 5
Pour into a stainless steel strainer set over a bowl
- 6
Reserve the drained juices
- 7
Using an electric mixer, beat the egg yolks with 4 tablespoons of the superfine sugar until pale and thick, about 2 minutes
- 8
Gradually beat in the lemon juice and then the zest