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1
Preheat oven to 400F (200C).
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2
In a nonreactive saucepan, toss the blueberries and granulated sugar.
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3
Cook over moderately high heat, stirring occasionally, until the juices begin to bubble, 3 to 5 minutes; do not overcook or the berries will burst.
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4
Pour into a stainless steel strainer set over a bowl.
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5
Reserve the drained juices.
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6
Using an electric mixer, beat the egg yolks with 4 tablespoons of the superfine sugar until pale and thick, about 2 minutes.
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7
Gradually beat in the lemon juice and then the zest.
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8
Transfer the mixture to a nonreactive saucepan and cook over low heat, stirring, until it thickens, about 8 minutes; do not boil.
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9
Scrape into a bowl and set aside on a rack to cool.
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10
Using clean beaters, beat the egg whites until foamy.
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11
Add the salt and beat until soft peaks form.
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12
Add the remaining 3 tablespoons superfine sugar, 1/2 tablespoon at a time, beating well after each addition.
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13
Beat at high speed until the whites are glossy but not dry, about 20 seconds longer.
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14
Using a rubber spatula, stir one-fourth of the beaten whites into the yolk mixture.
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15
Gently fold in the remaining whites in three additions.
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16
Spoon the blueberries into the pie shell and drizzle 2 1/2 tablespoons of the drained juices over them.
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17
Mound the souffle mixture over the berries, touching the pie crust all around.
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18
Bake in the middle of the oven for about 15 minutes, until the top is nicely browned.
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19
Transfer the pie to a rack to cool slightly.
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20
Serve at warm or at room temperature.
