Preheat oven to 350 degrees.

Whisk yolks in a bowl then stir in flour, lemon zest, lemon juice, stevia and heavy cream,

Ina stand mixer beat egg whites and salt until soft peaks form.

In batches fold egg whites into yolk mixture.

Pour into 6 ramekins or an 8 by 8 baking dish.

If using ramekins place them in a 9 by 13 baking pan.

Pour 3 cups of hot water into baking dish and place int eh center of the oven.

Bake until light and fluffy 25-30 minutes.

Remove from water bath and allow to cool one hour.

Refrigerate and chill 2 hours.

Top with whipped cream and lemon zest if desired when ready to serve.