Lemon-Ricotta Soufflé with Blueberries

By marck

From Peter Berley's _Fresh Food Fast_.

This is a summer recipe.

Ingredients

• 1/2 C sugar, preferably organic washed cane sugar
• 6 large eggs
• Grated zest of 1 lemon
• 1 lb whole-milk ricotta cheese
• 1 pint blueberries

Preparation

Step 1

1. Set a rack in the lower third of the oven and preheat to 375 degrees. Butter a 9-inch pie plate or a baking dish. Set aside 1 tablespoon of sugar.

2. In a medium bowl, whisk together the eggs, remaining 7 tablespoons of sugar, and lemon zest. Add the ricotta and whisk until smooth.

3. Pour the mixture into the pie plate and bake for 15 minutes. Top with blueberries, sprinkle with the remaining tablespoon of sugar, and bake until just set, about 15 minutes more. Serve warm or chilled.