Been looking for a recipe like this for a while! Game changer in our house!

Directions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together the almond flour, 1/4 cup erythritol, melted butter, and salt until well combined to form your crust.
3. Press the mixture into the bottom of a 9-inch tart pan, making sure it’s evenly spread.
4. Bake the crust for 10-12 minutes or until it turns golden brown. Let it cool while you prepare the lemon curd.
5. In a saucepan over medium heat, whisk together the eggs, 3/4 cup powdered erythritol, lemon juice, and lemon zest.
6. Continue to whisk constantly until the mixture thickens and can coat the back of a spoon, approximately 10 minutes.
7. Remove the saucepan from heat and whisk in the unsalted butter until the curd is smooth and silky.
8. Pour the lemon curd into the cooled tart crust, spreading it evenly.
9. Refrigerate the tart for at least 2 hours to set.
10. Before serving, you can garnish with additional lemon zest or a few fresh berries if desired.

Variations & Tips

For variation, you can switch out the lemon juice and zest for lime to make a luscious Keto Lime Curd Tart. You could also add a layer of whipped cream over the lemon curd for a fluffier texture. If you have picky eaters, consider creating mini tarts in a muffin tin for individual servings. And for a touch of extra flavor, a pinch of vanilla extract in the crust can be a delightful addition.