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For Creme Patissiere:.
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Place yolks in a small deep saucepan and beat with whisk until light and frothy.
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Gradually add sugar, beating constantly until mixture is thick and lemon-colored and forms a ribbon when it falls from whisk.
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Add flour and beat until smooth.
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Add hot milk a little at a time, beating constantly until well blended.
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Place saucepan over medium heat and cook,stirring constantly with whisk, until mixture is thick and coats spoon, about 5 to 6 minutes.
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Be sure whisk reaches sides and bottom of pan to prevent lumping or scorching.
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Pour into a bowl and stir in vanilla.
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Cool slightly, then cover and chill.
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* creme can be covered and refrigerated several days before using, if desired.
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Bring to room temperature and whisk until loosened before using in the souffle.
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For souffle:.
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Cut strip of foil long enough to wrap around a 1 1/2 quart souffle dish.
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Fold in half lengthwise;generously butter on side and sprinkle with sugar.
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Wrap around dish letting foil extend about 4 inches above the rim; secure with string.
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Whip cream in large bowl until soft peaks form; fold in creme patissiere and lemon juice and set aside.
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Whip egg whites in a separate bowl until foamy;add cream of tartar and salt and continue beating until soft peaks form.
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Gradually add sugar, beating constantly until mixture is stiff and shiny.
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Carefully fold whites into lemon-creme mixture until completely incorporated.
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Spoon into prepared dish; swirl top with spoon or spatula.
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Carefully cover top with foil and freeze until quite firm, but not solid, about 6 hours.
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Remove collar and set dish on a platter lined with lemon leaves.
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Garnish with candied orange and lemon slivers.
