Start by blooming the gelatin with 2 tablespoons of the lemon juice and one tablespoon of water. Set aside.

Use a hand mixer to whip the heavy cream to soft peaks. Set aside.

Whip the yogurt, lemon zest, and powdered sweetener in a small bowl until smooth and creamy, about 1-2 minutes.

Heat the gelatin mixture on low power in a microwave for 12-15 seconds or until melted, but not hot. Beat into the yogurt mixture.

Fold the whipped cream into the yogurt mixture (or beat on low speed with the hand mixer) until smooth. The mixture will be more fluffy if you whip them separately and fold together.

Pipe or spoon into serving dishes, cover with wrap, and refrigerate for at least one hour before serving.

Refrigerate leftovers for up to three days.