Free Recipe Blueberry Lemon Souffle Pie
Recipe Type: Free Misc Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Blueberry Lemon Souffle Pie Recipe
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
Blueberry Lemon Souffle Pie Preparation
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 Recipe by: Cooking Live Show #CL8944 Posted to MC-Recipe Digest V1 #785 by Angele and Jon Freeman <jfreeman@netusa1.net> on Sep 17, 1997
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