Preheat oven to 350 degrees F. Lightly coat a 1-quart souffle dish with nonstick cooking spray; set aside. In a large bowl, combine 2 tablespoons of the sugar (or equivalent amount of sugar substitute-sugar blend) and the flour. Whisk in lemon peel, lemon juice, and melted butter until smooth. In a small bowl, whisk together egg yolks and milk. Whisk into flour mixture just until combined. Set aside.

In a medium bowl, beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl over). Gradually add remaining 4 tablespoons sugar (or equivalent amount of sugar substitute-sugar blend), beating on high speed until stiff peaks form (tips stand straight). Fold a small amount of the egg white mixture into the lemon juice mixture. Fold in the remaining egg white mixture (batter will be thin).

Transfer mixture to prepared souffle dish. Place souffle dish in a 13x9x2-inch baking pan. Place baking pan on oven rack. Pour boiling water into the baking pan to a depth of 1 inch. Bake about 40 minutes or until top springs back when lightly touched. Carefully remove souffle dish from baking pan. Cool for 5 minutes. Sprinkle with powdered sugar. Serve warm. Makes 4 servings.

Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow package directions to use product amount equivalent to 6 tablespoons sugar. Dessert will brown more on top when using sugar substitute.PER SERVING WITH SUBSTITUTE: same as above, except 156 cal., 20 g carbo. Exchanges: 1.5 other carbo. Carb Choices: 1