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