Meyer Lemon SoufflÉ

Preheat the oven to 400 degrees F. Butter four to six ovenproof ramekins or 3-inch flaneras and then sprinkle with sugar, tapping out any excess. Arrange the ramekins on a baking sheet and set aside.
In a small bowl, mix 1 tablespoon plus ¾ teaspoon of the sugar with the pectin.
In a small pot over medium-high heat, bring the remaining 1 tablespoon plus ¾ teaspoon sugar and lemon juice to a boil.
Gradually add the pectin mixture to the pot and cook, stirring frequently, for 5 to 8 minutes, until it is the consistency of a loose jelly. Set aside and cool to room temperature.
In a small bowl, mix the blueberries and powdered sugar and set aside for about 30 minutes to macerate.
To make the whip, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites, sugar, and cream of tartar, starting on low speed and then gradually turning it up to full speed, for 4 to 5 minutes, or until medium-stiff glossy peaks form.
Meanwhile, make the syrup. In a small pot over medium-high heat, bring the sugar, water, and glucose to a simmer until the temperature reaches 220 degrees F, which should take 4 to 5 minutes.
With the mixer on medium speed, gradually drizzle the hot syrup into the whip until fully incorporated. Gradually add the room-temperature lemon base until fully incorporated, being careful not to overwork the egg whites. This should take about 1 minute.
Fill a piping bag with the lemon mixture and then fill each ramekin three-quarters full. Place the baking sheet in center of the oven and bake for 8 minutes 30 seconds. Be sure to keep a close eye on the soufflés as they bake: you want them to almost double in height and turn a little golden in color.
Serve the soufflés either directly in the ramekins, or let them cool for 1 to 2 minutes before removing them with a spatula onto serving dishes. Top the soufflés with the blueberries. Serve as soon as possible because they will very quickly start to collapse.