Lemon/blueberry almost-soufflé


This idea came about reading a recipe for a Meyer lemon almost-soufflé from Aleksandra Crapanzano, one of my favorite writers (food and otherwise), in a recent piece in The Wall Street Journal. I love lemons (particularly the Meyer ones), adore soufflés (especially a lemon one), and what about blueberries? Anyone who has an Alsatian mother will know what it is like growing up there, gathering the tiny wild berries and eating the first (wild) blueberry pie of the season. A yearly early summer epiphany of sorts. Well, after reading Aleksandra’s recipe, I quickly came up with an adaptation in my head: reduce sugar and sprinkle with blueberries as the last step, and use a ceramic plate to allow guests to be able to dig in directly from it . With my French taste for the acidity of lemon, the Meyer ones being on the sweet/honey side, I use a bit less sugar in spite of adding more acid with the blueberries, but if you are a sweet tooth you can play and add one or two tablespoons. I am for the “less is more,” and a more tart dessert is definitely a French woman’s dessert of choice.


3 Meyer lemons, juice and zest
3 eggs, separated
3 egg yolks
6 tablespoons sugar
½ cup frozen blueberries

Yield: 4 Servings


Preheat oven to 350 degrees and ever so slightly butter a ceramic 9-inch pie plate. Bring 2 inches of water to a simmer using a double boiler. Reduce heat to low. Put the six egg yolks in top of double boiler and whisk until they foam. Add sugar and keep whisking. Add lemon juice and zest and keep whisking until the mixture thickens (about 10 minutes…good for muscle toning). Remove from heat. Beat egg whites till they hold their shape. Fold them in gently into the lemon/egg mixture and pour in pie plate. Sprinkle the blueberries. Bake for 15 minutes or until set and slightly puffed. Serve warm within 10 minutes.