Butter 4 ramekins and place in the fridge to cool. Heat the oven to 350 degrees.
Beat the egg whites on high until they start to become frothy.
Add the sugar, 1 tbsp. at a time until stiff glossy peaks form.
Gently fold the egg whites into the warm lemon curd, being careful not to over mix; otherwise your egg whites will deflate, leaving a flat souffle. It's ok if its not fully combined (see streaks in photos below).
Spoon the egg white mixture into the buttered ramekins and place in a baking dish with about 1 inch of water. The water helps keep the souffle from cracking.
Bake for 20-25 minutes, or until souffle is lightly browned and risen 1-2" above the edge of the ramekin.
Remove from oven and serve immediately with powdered sugar and raspberry sauce.
Place all ingredients in a saucepan and bring to a simmer. Simmer for 15-20 minutes.
Strain in a mesh strainer to remove seeds.
Make the raspberry sauce first since it takes 30 minutes to cook.
Use room temperature egg whites to make them easier to whip into peaks. Make sure the egg whites reach stiff peaks. Otherwise the souffle may not rise correctly.
Use room temperature or slightly warmed lemon curd so it is easier to incorporate into the egg whites.
Gently fold the warm lemon curd into the egg whites. Over mixing can cause your souffle to deflate quickly or not rise at all.
Always generously grease the ramekins before adding your batter. If the ramekins are not greased, the batter may stick to the edges and not rise as intended when baking.
For a clean look, run a knife edge across the top of the ramekin to smooth the batter.
Always bake souffles on the bottom rack of the oven.
Use a toothpick to check for doneness. If it comes out clean, the souffle is done. If it has batter on it, cook for another 2-3 minutes until toothpick comes out clean.