Lemon-Almond Soufflés

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Cooking spray

1/2 cup plus 2 tablespoons granulated sugar, divided

2 large egg yolks

3/4 cup low-fat buttermilk

1 tablespoon grated lemon rind

1/3 cup fresh lemon juice

2 tablespoons butter, melted

1 13/100 ounces all-purpose flour (about 1/4 cup)

6 large egg whites

1/2 teaspoon cream of tartar

1/4 cup sliced almonds, lightly toasted

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