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