Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 42
To prepare the souffls, lightly coat 8 (8-ounce) souffl dishes with cooking spray.
Sprinkle evenly with 2 tablespoons sugar. Set aside.
Combine 1/2 cup sugar, 2 tablespoons flour, and 1/8 teaspoon salt in a heavy saucepan over medium heat, stirring with a whisk. Gradually add reduced-fat milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until thick and bubbly, stirring constantly.
Remove from heat.
Add butter; stir well.
Transfer mixture to a large bowl; cool to room temperature.
Add rind, juice, and egg yolks; stir until blended.
Place egg whites in a large mixing bowl; beat at high speed with a mixer until soft peaks form.
Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth of egg white mixture into lemon mixture, and gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level.
Place dishes on a baking sheet; place baking sheet on the bottom rack of 425 oven. Immediately reduce oven temperature to 350 (do not remove souffls from oven).
Bake 40 minutes or until a wooden pick inserted in the side of souffl comes out clean.
To prepare sauce, combine 1/4 cup sugar, 2 tablespoons flour, and 1/8 teaspoon salt in a small saucepan over medium-low heat.
Combine low-fat buttermilk and egg, stirring well with a whisk. Gradually add buttermilk mixture to pan, stirring constantly with a whisk. Cook mixture for 10 minutes or until a thermometer registers 160, stirring constantly with a whisk.
