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In a bowl, microwave yogurt with cornflour, optional lemon zest, and sweetener until combined.
Pour the mixture into a greased and lined medium ramekin (13cmW x 13cmD x 7cmH) smoothing the top.
Bake in a preheated oven at 180°C for 25–30 minutes, or until the center is set and the edges are lightly golden.
Let cool, then refrigerate for at least 30 minutes—or longer for a firmer, creamier texture.
Serve with extra yoghurt, warmed berries or fresh berries, or your desired toppings.
Preheat the air fryer to 160°C (320°F) for 2–3 minutes. Air fry for 20–25 minutes at the same temperature. Check at 20 minutes—if it's not fully set, continue in 2–3 minute intervals. The center should be firm and not too wet or jiggly.