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 grated zest of 2 lemons
1/8 tsp salt
1 baked pie shell
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
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 are able to track the history of meal recipes far back into the far past, certainly as far back as early Egypt, and maybe further still. Interesting though that is, generally, these old records were just very simple pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to academics are some clay tablets in Sumerian which show the preparation 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 `wonderful`.
As we move on, we find a couple of interesting recipe books which appeared in the 14th Century : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are unconnected to the curry that is familiar to us all today, but rather descriptions of the types of meals on the tables of the upper classes.
Later, in the fifteenth century, people returning from the crusades brought back many foods and herbs from the holy lands, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas caused an eruption in publications on food, most of which still exist in private collections.
During the following few hundred years, the powerful and rich competed with each other to lay on the most exotic meals, and consequentially the best cooks and their collection of recipes were much in demand. However, it wasn`t until the 19th century that fine cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, trying out, and publishing recipes of the day.
By the time we get to the 1900s, cookbooks are in high demand, mostly as a result of better eduction, people having more leisure time and having more disposable income.
The arrival of television gave us cooking programs and the recipe books that accompanied them.
Which brings us neatly up to date and the invention of the internet, permitting everybody to access massive numbers of recipes just like those on sites such as this.
We hope you enjoy this Blueberry Lemon Souffle Pie recipe.