In a mixer using the egg whipping attachment beat 1 cup Xylitol or Swerve with 4 egg yolks on low-medium until golden

Add the lemon juice and the lemon rind and beat again for a couple minutes on low

Pour mixture into a separate bowl and set aside

Wash out the bowl and whipping attachment and dry thoroughly

Using the mixer place 4 egg whites in the bowl and beat on high until it forms peaks

Very carefully pour egg & lemon sweetened mixture into the egg whites and fold by hand using a flexible spatula, gently until combined

Using either 12 mini ramekins or 1 large glass freezer safe container, pour mixture in and freeze overnight

Leave it out a minute or two and will scoop easily

Garnish with raspberries, blackberries or blueberries for taste and presentation.