Prep your ramekins: Set out 6–8 small ramekins or heatproof dessert cups. Place them on a sheet pan for easy transfer. Preheat the oven to 350°F (175°C).

Make the lemon base: In a small saucepan off the heat, whisk egg yolks, sweetener, lemon juice, lemon zest, and salt until smooth. Add the butter.

Cook the curd: Place the pan over medium-low heat. Whisk constantly until the mixture thickens and coats the back of a spoon, about 6–8 minutes. Do not let it boil hard or the eggs may scramble.

Finish with cream: Remove from heat. Whisk in the heavy cream until silky and slightly lighter in color. Taste and adjust sweetness if needed.

Portion and chill: Divide the warm lemon mixture among the ramekins. Let them cool for 15 minutes, then chill in the fridge for 30 minutes to set slightly while you prep the meringue.

Whip the meringue: In a clean, dry bowl, beat egg whites with cream of tartar and a pinch of salt on medium speed until frothy. Gradually add the powdered sweetener. Increase to high speed and beat until glossy, stiff peaks form. Beat in vanilla.

Top the cups: Spoon or pipe the meringue over the chilled lemon cups, sealing the edges so the lemon curd is fully covered. Create swirls or peaks for better browning.

Bake to set: Place the sheet pan in the oven and bake 8–10 minutes, until the meringue is lightly golden on top. Watch closely to avoid over-browning.

Cool briefly: Remove from the oven. Let the cups cool 10–15 minutes. Serve warm or chilled. For a firmer curd, chill 1–2 hours.

Optional finish: Add a sprinkle of lemon zest or a tiny mint sprig before serving for a fresh look.