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In a mixer using the egg whipping attachment beat 1 cup Xylitol or Swerve with 4 egg yolks on low-medium until golden
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Add the lemon juice and the lemon rind and beat again for a couple minutes on low
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Pour mixture into a separate bowl and set aside
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Wash out the bowl and whipping attachment and dry thoroughly
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Using the mixer place 4 egg whites in the bowl and beat on high until it forms peaks
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Very carefully pour egg & lemon sweetened mixture into the egg whites and fold by hand using a flexible spatula, gently until combined
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Using either 12 mini ramekins or 1 large glass freezer safe container, pour mixture in and freeze overnight
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Leave it out a minute or two and will scoop easily
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Garnish with raspberries, blackberries or blueberries for taste and presentation.
