1. Whisk together the marmalade, apricot nectar and orange liqueur in a small saucepan. Bring to simmering. Stir together the cornstarch and water in a small bowl. Stir into the saucepan; cook, stirring occasionally, for 2 minutes or until the sauce is thickened. Cover the saucepan and set aside.
2. Heat oven to 350 degrees F.Prepare the souffle(s):
3. Lightly coat a 6-cup souffle dish or six 1-cup souffle dishes with nonstick vegetable-oil cooking spray. Add sugar to the dish(es), shaking to coat the sides and bottom evenly; tap out the excess sugar.
4. Place the egg whites, salt and lemon juice in a medium-size bowl.
5. Beat the egg yolks in a medium-size bowl until light in color, about 3 minutes. Beat in 1/2 cup of the sugar, the marmalade, lime juice, liqueur and lime rind until light and fluffy, about 2 minutes.
6. With clean beaters in a clean medium-size bowl, beat the egg whites until foamy. Beat in remaining 1/4 cup of the sugar until soft peaks form. Fold the whites into the yolk mixture just until combined. Scrape into the prepared souffle dish(es). Place the large souffle dish in shallow roasting pan; pour enough boiling water into roasting pan to reach a depth of 2 inches. (The small souffle dishes can be baked directly on a baking sheet in the oven, without a water bath.)
7. Bake in 350 degrees F oven for 40 to 50 minutes for the large souffle dish, 20 to 25 minutes for the small souffle dishes, or until the souffle is puffed and lightly golden.
8. Dust top(s) of souffle(s) with powdered sugar. Serve immediately with the marmalade sauce. Garnish with candied flowers if you wish.