Measure out and prepare all of the ingredients. Preheat oven to 375F and grease a pie dish with butter.

In a bowl, whisk together the almond flour, baking powder, salt and the stevia/erythritol blend.

Add butter to the bowl. Mix it together well with a fork to get it crumbly.

Add in the egg and vanilla extract.

Mix together until it becomes a ball.

Form the dough evenly into a greased pie dish. Poke a fork on the bottom of the crust.

Place the crust in the preheated oven for 11 minutes.

Remove the crust from the oven and place foil around the edges loosely. Place back in the oven for 5 to 8 minutes or until golden brown. Let cool completely before adding the filling in.

Make the lemon curd by melting the butter in a saucepan over medium heat. Add in allulose, lemon zest, and lemon juice. Stir constantly until the allulose dissolves completely. Whisk in the egg yolks. Stir all this together until the mixture starts to thicken up and is able to coat a wooden spoon. Remove from heat once thick and pour into the cooled crust. Put the pie in the refrigerator for at least 6 hours or overnight.

Turn the oven on to broil. In a bowl, beat the egg whites until stiff peaks form. Add in the allulose and cream of tartar. Beat the mixture until smooth.

Spoon the meringue mixture on top of the chilled pie. Place in the oven on broil for about 3 minutes to get the meringue golden brown.

Serve and enjoy! Store in the refrigerated.