Blueberry lemon souffle pie
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Blueberry lemon souffle pie
  Lemon    Pie    Souffles  
Last updated 6/12/2012 12:58:42 AM. Recipe ID 21523. Report a problem with this recipe.
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      Title: Blueberry lemon souffle pie
 Categories: Live
      Yield: 4 Servings
 
      3 c  Blueberries, picked over
      1 tb Minute tapioca
      6 tb Granulated sugar
      3 lg Eggs, separated
      7 tb Superfine sugar
    1/4 c  Plus 3 tablespoons fresh
           Lemon juice (4 lemons)
           Grated zest of 2 lemons
    1/8 ts Salt
      1    Baked Flaky Pie Shell
 
  Preheat the oven to 400 degrees. In a nonreactive saucepan, toss the
  blueberries with the tapioca and granulated sugar. Let sit 5 to 10
  minutes, stirring once or twice, to soften the tapioca. Cook over
  moderately high heat, stirring occasionally, until the mixture comes
  to the boil. Remove from the heat. 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 constantly with
  a rubber spatula, until it thickens, about 8 minutes; do not boil.
  Scrape into a bowl and set aside on a rack to cool. Strain.
  
  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-third of
  the beaten whites into the yolk mixture. Gently fold in the remaining
  whites. Spoon the blueberries into the baked Flaky Pie Shell and
  drizzle 2 1/2 tablespoons of the drained juices over them. Mound the
  souffle mixture over the berries; spread gently to cover 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 warm or at room temperature.
  
  Yield: One 9-inch pie
  




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Recipe ID 21523 (Apr 03, 2005)

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