Directions

Heat oven to 375 degree F. Brush six 1/2-cup ovenproof ramekins with butter; dust bottom and sides with 2 tablespoons of the sugar. Place on baking sheet. In saucepan, whisk flour and salt with 3 tablespoons of the milk until smooth. Gradually whisk in remaining milk and lemon zest; cook over medium heat, whisking constantly. When mixture thickens, whisk in egg yolks; cook 1-2 minutes more, whisking constantly. Remove from heat; add white chips and let stand 2 minutes. Whisk until smooth. In large bowl with electric mixer, beat egg whites until soft peaks form; add remaining 2 tablespoons sugar and beat until stiff but not dry. With rubber spatula, fold one-fourth of egg whites into white chips mixture, then fold in remaining egg whites. Divide among prepared ramekins. (Soufflés may be prepared ahead up to this point and refrigerated for up to 2 hours. Bake straight from refrigerator, adding 3 minutes to baking time.) Bake 15-20 minutes or until tops of soufflés start to turn golden. Remove from oven; serve immediately with a dollop of lemon curd whipped cream.

To make Lemon Curd Whipped Cream, with electric mixer, whisk cream, sugar and vanilla to soft peaks. Gently whisk a spoonful of whipped cream into lemon curd until smooth; fold in remaining whipped cream.