Preheat oven to 355 degrees.
Combine Ricotta, splenda, vanilla and lemon zest in a mixing bowl. Beat with a hand mixer for 1 minute, slowly add eggs, best another two minutes or until smooth.
Spoon batter into 4 ramekins and place on baking sheet. Bake on lower rack for 25-30 minutes depending on your oven.
Serve warm.