Strawberry Souffl?

In saucepan, whisk flour with salt ; whisk in milk until smooth. Cook over medium heat, whisking constantly, until thick as paste, about 5 minutes; set aside.

In food processor or blender, pur?strawberries to make 1/2 cup (125 mL); pour into large bowl. Whisk in egg yolks and lemon rind; whisk in flour paste. Let cool for 15 minutes, whisking occasionally. Place plastic wrap directly on surface; let cool completely. (Make-ahead: Refrigerate for up to 24 hours; let come to room temperature before continuing, about 1 hour.)

Grease six 1-cup (250 mL) souffl?ishes or ramekins; sprinkle with 2 tbsp (25 mL) of the sugar, tilting and rotating to coat.

In separate large bowl, beat egg whites until foamy; beat in cream of tartar until soft peaks form. Beat in remaining sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Fold half into strawberry mixture; fold in remaining egg whites. Scrape into prepared dishes; place on rimmed baking sheet. Bake in centre of 350°F (180°C) oven until puffed and golden, 20 to 25 minutes.

Macerated Strawberries: Meanwhile, in bowl, combine strawberries, sugar and liqueur; let stand until juicy, about 15 minutes.

As soon as cooked, tear small hole with tip of paring knife in top of each souffl?fill with macerated strawberries. Serve immediately.