A tasty new treat for post-meal enjoyment! Plus, it’s rich in protein!

In a medium saucepan, combine the heavy cream and lemon zest. Heat over medium heat until it begins to simmer, then remove from heat and let it steep for 10 minutes.

In a separate bowl, whisk together the egg yolks and granulated erythritol until well combined.

Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent curdling.

Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes.

Remove from heat and stir in the lemon juice and vanilla extract.

Strain the custard through a fine-mesh sieve into a bowl to remove the lemon zest and any cooked egg bits.

Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours or until well chilled.

To make the whipped cream, beat the heavy cream and powdered erythritol together in a bowl until soft peaks form.

Serve the chilled lemon custard in bowls, topped with a dollop of whipped cream.

For a dairy-free version, substitute coconut cream for the heavy cream. You can also experiment with different citrus fruits, such as lime or orange, for a unique twist on the classic lemon flavor. Adding a pinch of turmeric can enhance the yellow color of the custard without altering the taste. For an extra layer of flavor, consider infusing the cream with a sprig of fresh rosemary or thyme during the heating process, then remove before combining with the egg yolks.