Add the almond flour and lemon zest to a skillet or pan over medium heat and toast until golden brown, about 4 minutes, stirring often to toast evenly.

Remove from the heat, pour into a large bowl and allow to cool for 5 minutes.

Add the erythritol and sea salt. Combine.

Add the butter and mix until the almond flour is coated in butter.

Pour the almond mixture into a 9” loose-bottomed pan, and spread out evenly. Using a straight-sided glass, press the almonds down very firmly and evenly across the bottom and up the sides of the pan.**

Place the pan in the fridge for at least an hour, so the crust firms.

Put the water in a small, shallow dish.

Sprinkle the gelatin evenly over the surface and leave for 5 minutes.

Warm the butter in a pan or a bowl in the microwave until it melts. Do not let it get hot.

Add the eggs, lemon juice, xylitol, lemon zest and Keto Chow to a blender (in that order) and blend.

Scrape down the blender as needed and continue to blend until thoroughly mixed.

Turn the blender to low, and pour the melted butter through the hole in the lid until mixed in.

Pour the lemon mixture into the skillet. Cook the curd, stirring constantly, over a low heat until it’s very thick and coats the back of a spoon, about 10 minutes.

Remove from the heat and add the bloomed gelatin.

Stir until the gelatin is completely melted and mixed in.

Place a sieve over a large bowl and pour the lemon curd through the sieve to remove any lumps.

Spoon the lemon filling into the cold crust and spread evenly.

Place pie in the fridge for at least an hour.

Separate the egg whites from the yolks. Put the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Whip the whites on medium speed for a minute until they become frothy.

Add the cream of tartar to the egg whites and continue whipping until they become soft peaks.

Reduce the speed of the mixer to low.

Put the water, glycerin, and xylitol in a small pan over a medium heat. Stir continuously until the xylitol is melted and the syrup is clear.

Stop stirring the syrup, insert the candy thermometer or digital thermometer and continue to heat until the syrup reaches 240°F. Be careful not to burn your skin.

Remove the pan from the heat, raise the mixer speed to medium, and slowly pour the hot syrup into the egg whites in a thin, steady stream. Aim to have the syrup hit the egg whites, not the bowl.

As soon as all the syrup has been mixed in, raise the mixer speed to high and continue whipping for 3 more minutes until the meringue is glossy and just warm to the touch.

Spoon the fluff over your chilled Lemon Meringue Pie and form into a dome.

You can broil for a few minutes or use a culinary torch if you want to brown the meringue topping.