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January 2019

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Blueberry Lemon Souffle Pie Recipe

Blueberry Lemon Souffle Pie recipe and other super bowl recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Blueberry Lemon Souffle Pie recipe  PDF


3 c Blueberries, picked over
6 tb Granulated sugar
3 lg Eggs, separated
7 tb Superfine sugar
1/4 c (plus 3 tb) fresh lemon
Juice Grated zest of 2 lemons 1/8 ts 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 mi er, 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 mi ture 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 mi ture. 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 mi ture 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.

Blueberry Lemon Souffle Pie recipe and other super bowl recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
179 people have voted
Last Reviewed on 2019-01-23



Wednesday, Jan 23 2019 Download & Print Blueberry Lemon Souffle Pie recipe  PDF   Super bowl recipes RSS   Thumsb up

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1 tb Olive Oil 1/2 c Onions Chopped 1 c Mushrooms Sliced 8 oz Artichokes Canned, 2 c Chicken Broth 1/2 c Green Peas 4 tb Unbleached Flour 2 c Evaporated Skimmed Milk 1 Salt and amp Pepper To Taste Drain and chop the canned artichokes. In a large saucepan heat the oil and saute the onions. Add the mushrooms, artichokes, and broth. Cook about 5 minutes or until tender. Add the peas. Blend the flour into the evaporated milk and add to the mi ture in the pan. Cook for 5 to 7 minutes or until slightly thickened. Season to taste with salt and pepper. B...

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