Preheat oven to 350° F.
and butter an 8 x 10 x 2-inch baking dish.
In a medium-size bowl, combine yolks, vanilla, and lemon peel.
Mix well.
Sift flour over mixture and fold gently.
In another bowl, beat the egg whites with salt until foamy.
Continuing to beat, add honey slowly and beat until whites are stiff enough to hold their shape.
Stir 1/2 cup whites into yolk mixture, then fold yolk mixture into the rest of the whites.
Do not overmix.
Spoon souffle into prepared casserole, forming three large mounds piled high in the dish.
Bake in preheated oven for 10 minutes, until lightly browned.
Remove from oven, sprinkle with coconut sugar, and serve immediately, directly from the baking dish.