Step 1

Preheat oven to 400º Fahrenheit. Using a pastry brush, brush the bottoms and sides of the ramekins with softened butter, stroking the sides from the bottom to the top. Refrigerate 5 minutes, then repeat. Dust with granulated sweetener.

Step 2

In a medium bowl, beat the egg yolks with a mixer or whisk until the color lightens and they start to get fluffy. Add sweetener and beat until fluffy. Slowly beat in the lemon juice and the lemon zest.

Step 3

In a separate, clean bowl, using a clean whisk or beaters, beat the egg whites until stiff peaks form.

Step 4

Transfer ⅓ of the egg whites to the lemon mixture and gently stir until combined. Gently fold another third of the meringue into the lemon mixture. Repeat with the last third.

Step 5

Transfer the mixture to the prepared ramekins. Wipe off any excess that may have gotten on the rim. Place the filled ramekins on a baking sheet.

Step 6

Bake in the lower third of the oven until they rise and the tops brown, about 10-12 minutes. Serve immediately.