Prepare the crust: In a bowl, mix together almond flour and melted butter. When blended, it should combine like a crumbly dough you can press into the pie dish evenly. Bake at 350°F (175°C) for about 10 minutes until lightly golden.
Make the lemon curd: In a pot, stir together eggs, lemon juice, zest, erythritol and butter over low heat. Stir constantly until mixture is thick enough to coat the back of a spoon.
Assemble the pie: Pour the warm lemon curd into the baked crust and spread it out evenly with a spatula.
Bake and chill: Bake in the oven for further 10‑15 minutes until they are just set. Remove and allow to cool completely. Cold From the fridge for 1 hour.
Serve: Slice and top with whipped cream or lemon zest, if desired!
