Lemon Soufflé Pie - Citronsufflépaj

LEMON SOUFFLÉ PIE

Citronsufflépaj

Serves 6

4.4 oz butter or margarine

1.3 cup flour

1½ tablespoon sugar

3 tablespoons cold water

Filling:

4 eggs, separated

0.6 + 0.4 cup sugar

grated zest from 1 lemon

fresh juice from 1 lemon

For serving:

berries

Preheat oven to 392F.

Chop together butter, flour and sugar to a crumbly mixture. Add water and quickly work to a dough. Leave in the fridge for 30 minutes. Roll out the dough and place in a springform pan, approx 9 inches in diameter. Put some aluminum foil around the edges so that the dough does not slip down while baking. Bake for about 15 minutes. Take out and lower the oven temperature to 320F.

Filling:

Beat egg yolks and 0.6 cup sugar until fluffy. Heat the egg-sugar batter to 158F while stirring over a hot waterbath. Add lemon zest and juice. Beat the egg whites until stiff in another bowl and add 0.4 cup sugar while beating.

Gently stir in a dab of the egg whites and blend it in. Add remaining egg whites (avoid overstirring). Pour the batter in the pie crust and bake for 30 minutes. Serve immediately, before the soufflé sinks. Berries are excellent with this pie.

Enjoy!

Bella