Julia Child's Lemon Souffle Pie Recipe

This recipe comes from Julia Child's excellent "Mastering the Art of French Cooking." This is one of my favourite lemon desserts of all time for a few reasons. Firstly, it's quite easy to do. If you can make a good lemon curd, you're off to the races. Second, I love sour things, and this pie has an amazingly delicious and bright sour lemon flavour. Third is the texture. This pie is so light and airy it's practically not there, and it really is very much like a soufflé in a pie shell.

Do make sure that you blind back your pie crust enough before you add the filling. We underdid ours by just a little. It probably could have gone another 5 minutes. Because the soufflé pie takes so little time to cook at a low temperature, the crust is not going to get a whole lot more cooking time, so you need to make sure you get it at least 2/3 or even 3/4 done before you add the filling. Also: You can make this pie with any citrus you like. This could be a lime soufflé pie, or orange, or grapefruit, or a blend of them. Lemon is one of my very favourite flavours ever, so this recipe is perfect for me as-is.

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