Double-Lemon Soufflés

Coat 8 (6-ounce) ramekins or custard cups with cooking spray; sprinkle with 2 tablespoons granulated sugar.

Place prepared ramekins on a baking sheet.

Lightly spoon flour into a dry measuring cup, and level with a knife.

Place flour in a small saucepan. Gradually add milk, stirring with a whisk until well-blended. Stir in the lemon rind, lemon juice, and 1/4 cup granulated sugar. Cook lemon mixture over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Return the milk mixture to the pan, and cook over medium heat until thick (about 3 minutes), stirring constantly.

Remove from heat.

Place pan in a large ice-filled bowl for 25 minutes or until custard comes to room temperature, stirring occasionally.

Preheat oven to 40

Beat the egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Gradually add 1/3 cup granulated sugar, 1 tablespoon at a time, beating the egg white mixture until stiff peaks form. Gently fold one-fourth of the egg white mixture into the lemon mixture, and gently fold in the remaining egg white mixture. Spoon mixture into prepared ramekins.

Bake at 400 for 20 minutes or until the souffls are puffy and set.

Heat Lemon Curd in a small saucepan over low heat until warm. Spoon 1 tablespoon Lemon Curd into each souffl, and sprinkle each with 2 teaspoons powdered sugar.

Serve immediately.