Fold wax paper to create a 1 1/2-inch-wide collar for each of 8 (6-ounce) ramekins. Wrap paper collars around the outside of the ramekins, allowing 1 inch or more to extend above the rim; tape to secure. Set ramekins aside.
Melt butter in top of a double boiler; stir in rind and next 3 ingredients. Whisk together yolks and whole eggs, and stir into juice mixture. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon. Cool completely.
Whip the cream, and fold gently into cooled lime mixture. Spoon mixture into prepared ramekins. (Mixture will extend up the sides of the collars.) Arrange fresh raspberries on top. Freeze 8 hours or overnight.
Combine thawed raspberries and honey in a blender; strain to remove seeds.
Remove the paper collars, and drizzle soufflés with raspberry sauce.