3 cup blueberries, picked over
6 tbsp granulated sugar
3 large eggs, separated
7 tbsp superfine sugar
1/4 cup (plus 3 tb) fresh lemon
1 juice
1 grated zest of 2 lemons
1/8 tsp salt
1 baked pie shell
Directions
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 longer. 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.
Servings: 1 servings
Blueberry Lemon Souffle Pie Recipe brought to you by Recipe Ideas
Categories: Casserole; Dessert; Egg; Fruit; Pie
The History of Recipes
We can track the history of `recipes` far back into the far past, in truth as far back into history as the early Egyptians, and possibly even further than that. However, generally, these old cook books were just simple hieroglyphic instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to historians is a collection of ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main course and desserts, something we still use today. Aspicius informs us how the cooks of his times made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks like bay, fennel and dill. As our culinary historical trip moves on a few more years there are some interesting books dating from the 1300s ; one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian curry that is familiar to us all today, but rather descriptions of the types of meals eaten by the rich and powerful of those days. In the fifteenth century, the Crusaders brought back a variety of foods, spices and herbs from Arab cuisine, such as rosemary and coriander. These new foods and tastes was responsible for a torrent in books on cookery, most of which still exist in academic collections. By the arrival of the 1900s, recipe publications were greatly in demand due to higher levels of literacy, more spare time and having more money. |
We hope you enjoy this Blueberry Lemon Souffle Pie recipe.
