Double-Lemon Souffle

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 400 degrees. Beat the egg whites, cream of tartar and salt at high speed in a mixer until soft peaks form. Gradually add 1/3 cup granulated sugar, 1 tablespoon at a time, to the egg white mixture. Then gently fold the egg white mixture into the lemon mixture. Spoon mixture into prepared ramekins. Bake at 400 degrees for 20 minutes or until the souffles are puffy and set. Heat Lemon Curd in a small saucepan over low heat until warm. Spoon 1 tablespoon Lemon Curd into each souffle and sprinkle each with 2 teaspoons confectioners' sugar. Serve immediately. Per serving: 209 calories, 6 grams protein, 5 grams fat (percent calories from fat, 20), 37 grams carbohydrates, 109 milligrams cholesterol, 101 milligrams sodium, trace fiber.