Lemon-Blueberry Souffle

1 envelope (.25 ounces) unflavored gelatin 1/2 cup cold water 3/4 stick butter 1/2 cup sugar 1/2 cup lemon juice1 tablespoon lemon zest3 large eggs1 cup egg whites 3/4 cup sugar1 cup lemon curd mixture (see recipe above) 3/4 cup fresh blueberriesVanilla crème anglaise or blueberry sauce for serving, optionalPour 1/2 cup cold water into a small bowl and sprinkle gelatin over. Do not mix; let soften.In a sauce pan combine butter, sugar, lemon juice and zest and bring to a boil.In a separate bowl whisk the whole eggs until well incorporated. Add boiling mixture to eggs, stirring constantly. Pour back into sauce pan and return to heat, stirring constantly until mixture returns to a boil. Remove from heat and add softened gelatin. Place in container and lay plastic wrap on surface to prevent a skin from forming. Refrigerate several hours.Heat oven to 350 degrees. In electric mixer beat egg whites and sugar until firm and meringuelike. Do not overbeat. Fold meringue into 1 cup chilled lemon curd, and then gently fold in blueberries. Divide mixture among six, 8-ounce ramekins that have been greased and sprinkled with sugar, inside and on the rim. Be careful not to brush off sugar from rim; it will help the soufflé rise. Bake for 10 to 15 minutes or until soufflés have risen 1/2 to 1 inch above rim. Serve immediately with optional accompaniments.Serves six.Chef/owner Louisa Lima, Les Deux Autres, Glen Ellyn