3/4 c. sugar
1/2 c. cornstarch
3 c. skim milk
1 1/2 tsp. grated lemon rind
1/2 c. lemon juice
4 egg whites
1/2 c. sugar
2 1/2 c. sliced strawberries, chilled

Combine 3/4 cup sugar and cornstarch in a medium saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture is smooth and thickened. Remove from heat; stir in lemon rind and juice. Cool, stirring occasionally.

Beat egg whites (at room temperature) until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until smooth, soft peaks form. Fold into lemon mixture. Spoon 1/2 cup portions into individual serving dishes; chill until firm. Top each serving with 1/4 cup sliced strawberries.