Hot Lemon and Passion Fruit Soufflé

Instead of a flour roux, this Soufflé has a tangy lemon curd base. You can make the base in advance which will leave you only the whites to whisk and fold in shortly before you put the Soufflé in the oven. Instead of one large Soufflé, the mixture can also be divided between six 150ml (½ pint) ramekin