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1
Preheat oven to 400F.
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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, till the juices begin to bubble, 3-5 min; don't overcook or possibly 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 liquid removed juices.
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6
Using an electric mixer, beat the egg yolks with 4 Tbsp.
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7
of the superfine sugar till pale and thick, about 2 min.
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8
Gradually beat in the lemon juice and then the zest.
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9
Transfer the mix to a nonreactive saucepan and cook over low heat, stirring, till it thickens, about 8 min; don't boil.
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10
Scrape into a bowl and set aside on a rack to cold.
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11
Using clean beaters, beat the egg whites till foamy.
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12
Add in the salt and beat till soft peaks form.
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13
Add in the remaining 3 Tbsp.
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14
superfine sugar, 1/2 Tbsp.
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15
at a time, beating well after each addition.
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16
Beat at high speed till the whites are glossy but not dry, about 20 seconds longer.
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17
Using a rubber spatula, stir one-fourth of the beaten whites into the yolk mix.
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18
Gently mix in the remaining whites in three additions.
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19
Spoon the blueberries into the pie shell and drizzle 2 1/2 Tbsp.
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20
of the liquid removed juices over them.
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21
Mound the souffle mix over the berries, touching the pie crust all around.
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22
Bake in the middle of the oven for about 15 min, till the top is nicely browned.
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23
Transfer the pie to a rack to cold slightly.
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24
Serve at hot or possibly at room temperature.
