Lemon Soufflé with Buttermilk Sauce

SOUFFLÉ:
3/4 cup plus 2 tbsp. sugar, divided
2 tbsp. flour
1/8 tsp. salt
2/3 cup milk
3 tbsp. butter
1 tbsp. grated lemon rind
1/3 cup fresh lemon juice
2 large egg yolks
5 large egg whites

SAUCE:
1/4 cup sugar
2 tbsp. flour
1/8 tsp. salt
3/4 cup buttermilk
1 large egg

Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.

To prepare the soufflés, lightly coat 8 (8-ounce) soufflé dishes with cooking
spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.

Combine 1/2 cup sugar, 2 tablespoons flour, and 1/8 teaspoon salt in a heavy
saucepan over medium heat, stirring with a whisk. Gradually add reduced-fat
milk, stirring well with a whisk; bring to a boil. Cook 1 minute or
until thick and bubbly, stirring constantly. Remove from heat. Add butter;
stir well. Transfer mixture to a large bowl; cool to room temperature. Add
rind, juice, and egg yolks; stir until blended.

Place egg whites in a large mixing bowl; beat at high speed with a mixer until
soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time,
beating until stiff peaks form (do not overbeat). Gently fold one-fourth of
egg white mixture into lemon mixture, and gently fold in remaining egg
white mixture. Gently spoon mixture into prepared dishes. Sharply tap
dishes 2 or 3 times on counter to level. Place dishes on a baking sheet;
place baking sheet on the bottom rack of 425° oven. Immediately reduce oven
temperature to 350° (do not remove soufflés from oven). Bake 40 minutes
or until a wooden pick inserted in the side of soufflé comes out clean.

To prepare sauce, combine 1/4 cup sugar, 2 tablespoons flour, and 1/8 teaspoon
salt in a small saucepan over medium-low heat. Combine low-fat buttermilk
and egg, stirring well with a whisk. Gradually add buttermilk mixture to
pan, stirring constantly with a whisk. Cook mixture for 10 minutes or until
a thermometer registers 160°, stirring constantly with a whisk. Serve
sauce with soufflés.