Preheat the oven to 350 degrees. Lightly coat a 6-cup souffle dish with nonstick cooking spray. Sprinkle with the 1 tablespoon confectioner's sugar to coat the dish.
Put the cottage cheese, sugar, egg yolks, and lemon rind in a blender. Process 1 minute until well blended.
In a medium bowl, beat lemon juice and egg whites until soft peaks form. Gradually beat in 1/3 cup confectioner's sugar until stiff glossy peaks form.
Put 1 cup of the beaten egg whites in the blender with the cheese mixture. Process until blended.
Pour cheese mixture into bowl with egg whites and carefully fold in just until combined. Pour into the prepared souffle dish.
Place the souffle dish in a pan just big enough to hold it. Fill the pan with hot water to come halfway up the side of the souffle dish. Bake at 350 for 35 minutes.
While souffle is baking, make the sauce: Combine 1 1/4 cups water, sugar, lemon juice, lemon rind, and ginger in a small saucepan. Bring to boiling over medium heat.
Dissolve cornstarch in 2 tablespoons water until blended. Stir into lemon sauce mixture. Boil 1 minute.