Ingredients

For the Crust

7 tablespoons unsalted butter, melted
1 1/3 cups almond flour (the blanched superfine variation is best)
2 tablespoons Swerve Confectioners Sugar, plus extra for dusting the final pie
1/3 tablespoons lemon zest (Zest of 1 lemon)

Lemon Curd Filling

8 large egg yolks, at room temperature
3⁄4 cup monk fruit sweetener
3⁄4 cup freshly squeezed lemon juice
1⁄2 tablespoon lemon zest (Zest of 1 lemon)
1/3 cup unsalted butter, cut into small cubes

Instructions

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