Begin by grating the lemon rind and squeezing out its juice.
Separate the egg whites from the yolks.
Preheat the oven to 180°C / 350°F.
Place the Quark in a mixing bowl and stir/beat it until it becomes smooth and creamy.
Add the grated lemon rind and lemon juice to the mixing bowl. Tip: Microwave the lemon for 10-30 seconds to release more juice.
Add the egg yolks and 2 tablespoons of sweetener to the mixing bowl, and stir vigorously with a large spoon until the mixture is thoroughly blended.
Divide the lemon-quark mixture evenly among four ramekins, filling them no more than two-thirds full. Alternatively, you can use a pie dish (and portion after it’s cooked), but make sure it’s not too small and deep.
Place the ramekins on a baking tray and bake for 10 minutes.
Meanwhile, whisk the egg whites in a separate bowl until they form stiff peaks. Gradually add 2 tablespoons of sweetener while continuing to whisk.
Once the ramekins have baked for 10 minutes, remove them from the oven and spoon the meringue equally over each one.
Return the ramekins to the oven and bake for an additional 5 minutes.
Chill the Lemon Quark Meringue Pots before serving.
