Petite Lemon Souffles

Combine the first 6 ingredients in a small heavy saucepan. Cook over low heat,stirring constantly, until thick. Remove from heat and beat well for about 2 minutes.

Beat egg whites to soft peaks. Gradually add 2 tbsp sugar, beating to stiff peaks. Fold egg yolk mixture into whites until blended. Spoon into 2 individual souffle dishes or two 10-oz glass baking dishes. Place souffle dishes in a shallow baking dish; pour boiling water around dishes to a depth of 1/2 inch. Bake at 350 degrees for about 35 minutes or until tops spring back when lightly touched on the center. Sprinkle tops lightly with sifted powdered sugar. Serve immediately.