About the Lemon Curd Soufflés

Hello, Lindsey!
What a pleasurу to be back after taking a rain check for years!
Thank you for your kind attention to my query.
There are several types of lemon curd mentioned in your recipes:
LEMON CURD
CANARY LEMON SPONGE PUDDINGS WITH LEMON CURD CREAM
HOT LEMON CURD SOUFFLES
MERINGUES WITH VANILLA MASCARPONE CREAM AND LEMON CURD
TRADITIONAL LEMON MERINGUE PIE.
Please, specify various purposes to prepare everyone.
What is the main difference between the recipes?
I appreciate your time spent for the reading, understanding my English and for composing the answers seven days a week.
By the way, I cooked HOT LEMON CURD SOUFFLES and it was completely flat as a pancake. The mixture of egg whites didn't support well the mixture of yolks after careful whisking it in.
I have no idea why. The egg whites were fresh and perfect. They were promptly whisked into soft peaks for 4 minutes by hand. After adding sugar and the additional one minute of whisking the picks were soft but didn't fall. Yolks were whisked well with sugar until slightly foaming. The mixtures were incorporated carefully as the recipe explains. Though the end mixture has slightly visible grains and under the whisked egg whites were gathered/ accumulated liquid of egg whites while the mixture of yoiks was prepared.
My Best to all your Team!
Pavel

Dear, Lindsey!
Thank you very much for such a thorough help.
I used shallow ramekins 3 cm deep but it is not a reason at all. The mixture couldn't be piled high like a pyramid. It was rather spread like mixture for pancakes. There was made a mistake while whisking the mixtures but I cannot get it.
Have a pleasant cooking time.
All the Best,
Pavel