Lemon Soufflés

1. 1

   Preheat oven to 400u00b0. Lightly coat 5 lightly greased 4-oz. ramekins with granulated sugar, shaking out excess. Place on a jelly-roll pan.

2. 2

   Whisk together 1 cup lemon curd and next 2 ingredients in a large bowl.

3. 3

   Beat egg whites with cream of tartar at medium speed with an electric mixer 1 to 2 minutes or until soft peaks form. Gently fold one-fourth of egg white mixture into curd mixture using a rubber spatula; fold in remaining egg whites just until blended. Pour gently into ramekins, filling to top. Run tip of thumb around edges of ramekins, wiping clean.

4. 4

   Bake at 400u00b0 for 10 minutes; reduce heat to 350u00b0, and bake 4 minutes or until souffles rise and are set. (Center should be slightly loose when shaken.) Dust with powdered sugar. Serve immediately with remaining lemon curd.

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