In a large heat-proof bowl, whisk together the 3 egg yolks, 3 whole eggs, 1 cup Swerve, the lemon zest, lemon juice, turmeric, and a pinch of sea salt. Place the bowl over a pan of simmering water, and over medium heat, continually stir with a wooden spoon for about 10 minutes until the mixture is thick like pudding.
Consider change to a whisk when the mixture starts to thicken.
Take off the heat and set aside for 15 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours, until completely chilled.
In a standing mixer, whip on high 1/2 the egg whites and a pinch of salt with the whisk attachment. Add the remaining 2 tablespoons sugar and continue to beat until the whites are stiff and shiny.
Carefully fold the beaten whites into the cold lemon mixture with a rubber spatula.
In the same electric mixer (you do not have to clean it out) place the yogurt and beat on high speed until the yogurt forms peaks or has a whipped texture.
Carefully fold the yogurt into the lemon mixture.
Fold in the lemon curd.
Chill, decorate with lemon slices, and serve cold.