Petite Lemon Souffles With Lemon Curd

Preheat oven to 375F F. Stir together flour, sugar, and salt in a mixing bowl.

In a separate bowl, whisk egg yolks to blend; whisk in half-and-half, lemon rind, and lemon juice to blend. Stir in sugar mixture.

In a third bowl, beat egg whites until soft peaks form. Stir a spoonful of whites into batter to lighten it; fold in remaining whites.

Pour batter into 6 or 8 ungreased souffle dishes, charlotte molds, or ramekins (3/4-cup to 1-cup capacity), filling almost full.

Place souffles in a large baking dish containing about 1 inch of hot water. Bake in oven until souffles are set and top is browned, 30 to 35 minutes.

* Timesaver Tip: Souffle mixture can be prepared several hours ahead and held in the refrigerator before baking. It can also be prepared up to 1 week ahead and frozen. Pour the mixture into individual dishes as directed above. Wrap, label, and freeze at 0F F up to 1 week. To bake, do not thaw. Remove wrap and bake in preheated oven as directed in step 5, 35 to 40 minutes.