Preheat oven to 350°F (175°C).

Lightly oil a 1 1/2-quart souffle dish and sprinkle with sugar.

Create a foil collar by folding a long piece of aluminum foil lengthwise into thirds and oiling one side.

Wrap the foil around the outside of the dish, oiled side against the dish, allowing it to extend 3 inches above the rim. Secure with freezer tape or string.

In a large mixing bowl, beat egg yolks until thick and lemon colored.

Gradually add 1/2 cup sugar, lemon rind, and lemon juice, beating well. Set aside.

In a separate bowl, beat egg whites (at room temperature) until foamy.

Gradually add salt and remaining 1/2 cup sugar, beating until stiff peaks form.

Gently fold the egg whites into the lemon mixture.

Spoon the mixture into the prepared soufflé dish.

Place the dish in a 13- x 9- x 2-inch baking pan.

Pour hot water into the pan to a depth of 1 inch.

Bake for 1 hour or until puffed and set.

Dust the top of the soufflé with powdered sugar.

Spoon into individual serving bowls.

Top with sliced sweetened strawberries.

Serve immediately.