A delightful new snack to enjoy after eating! Additionally, it's packed with protein!

1. In a medium saucepan, combine the lemon juice, lemon zest, and erythritol. Cook over medium heat until the sweetener is dissolved.

2. In a separate bowl, whisk the egg yolks until smooth. Gradually add the lemon mixture to the yolks, whisking constantly to prevent curdling.

3. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

4. Remove from heat and let it cool slightly. Stir in the heavy cream and vanilla extract until well combined.

5. In a clean bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually add a tablespoon of erythritol and continue beating until stiff peaks form.

6. Spoon the lemon pudding into individual serving bowls and top with dollops of meringue.

7. Use a kitchen torch to lightly brown the meringue, or place under a broiler for a minute, watching carefully to avoid burning.

8. Serve immediately or chill in the refrigerator for up to 2 hours before serving.

For a dairy-free version, substitute coconut cream for the heavy cream. You can also add a pinch of turmeric to the pudding mixture for a deeper yellow color without altering the flavor. If you have picky eaters, consider serving the pudding with a selection of toppings like chopped nuts or a drizzle of sugar-free chocolate syrup, allowing everyone to customize their dessert.