1 tablespoon Soft butter (for greasing soufflé dishes)
  Sugar ( for dusting soufflé dishes)
3 large egg yolks
2/3 cup superfine sugar (divided)
1/2 cup passion fruit purée (pulp) (seeds strained out)
1 tablespoon fresh lemon juice
6 egg whites (at room temperature)
1/4 teaspoon cream of tarter
    Passion Fruit Sauce