Blueberry Lemon Souffle Pie Recipe

Preheat oven to 400F.
In a nonreactive saucepan, toss the blueberries and granulated sugar.
Cook over moderately high heat, stirring occasionally, till the juices begin to bubble, 3-5 min; don't overcook or possibly the berries will burst.
Pour into a stainless steel strainer set over a bowl.
Reserve the liquid removed juices.
Using an electric mixer, beat the egg yolks with 4 Tbsp.
of the superfine sugar till pale and thick, about 2 min.
Gradually beat in the lemon juice and then the zest.
Transfer the mix to a nonreactive saucepan and cook over low heat, stirring, till it thickens, about 8 min; don't boil.
Scrape into a bowl and set aside on a rack to cold.
Using clean beaters, beat the egg whites till foamy.
Add in the salt and beat till soft peaks form.
Add in the remaining 3 Tbsp.
superfine sugar, 1/2 Tbsp.
at a time, beating well after each addition.
Beat at high speed till 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 mix.
Gently mix in the remaining whites in three additions.
Spoon the blueberries into the pie shell and drizzle 2 1/2 Tbsp.
of the liquid removed juices over them.
Mound the souffle mix over the berries, touching the pie crust all around.
Bake in the middle of the oven for about 15 min, till the top is nicely browned.
Transfer the pie to a rack to cold slightly.
Serve at hot or possibly at room temperature.