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Dissolve gelatin in hot water. Add cold water until mixture measures 1 cup.Add lemon rind, lemon juice and combine. Refrigerate until gelatin is almost set.
Add egg-white to gelatine mixture and beat until foamy for approximately 3 minutes. Sweetener can be added if desired.
Pour preparation into 4 ramekins and refrigerate until set.
Mash half of strawberries in a bowl. Combine cornstarch with cold water and add to mashed strawberries. Cook over medium fire until mixture boils and thickens, stirring constantly. Chop rest of strawberries and add to the mixture. Add vanilla and sweetener to taste.
Unmold ramekins and cover with sauce.
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