Step 1

Preheat oven to 350F.

Step 2

Add almond flour, powdered erythritol, and grated lemon rind into a 9-inch springform pan wrapped with tin foil. (see notes)

Step 3

Gently whisk butter with the egg and vanilla and add to the pan.

Step 4

Blend all ingredients well with a fork. Once blended spread mixture evenly at the bottom of the pan. The back of a small flat bottomed measuring cup works very well.

Step 5

Bake for 8-10 minutes until just lightly golden brown.

Step 6

Cool to room temperature before adding the cheesecake batter.

Step 7

In a medium-sized bowl or in the bowl of a stand mixer whip cream cheese, vanilla, powdered erythritol, and lemon juice and blend until soft and fluffy.

Step 8

Add eggs one at a time until fully blended. Scrape down the sides of the bowl before adding each egg.

Step 9

Pour cheesecake filling into your crust.

Step 10

Bake at 350F oven for 35-40 minutes or until the cheesecake is set in the center.

Step 11

Leave the cheesecake in the oven to cool.

Step 12

Add eggs, egg yolks, lemon juice, powdered erythritol, and heavy cream into a heat-safe bowl and whisk together.

Step 13

Cook on low heat until the mixture coats the back of a spoon. This process can take up to 7-10 minutes. Use a whisk and stir constantly while cooking to avoid burning.

Step 14

Once the mixture thickens, add the butter in cubes one at a time and whisk until fully melted.

Step 15

Place the lemon curd in a bowl and cover with plastic wrap. Cool in the fridge.

Step 16

Pour the lemon curd over the cooled cheesecake and spread evenly.

Step 17

Add 4 egg whites to the bottom of a metal or glass bowl.

Step 18

Whip until egg whites are light and fluffy, but not fully whipped.

Step 19

Add allulose and vanilla to the egg white mixture and blend on high until the meringue forms stiff peaks.

Step 20

Dollop the meringue over the top of the lemon curd, or use a piping bag to decorate the top of the cheesecake.

Step 21

To toast the meringue use a kitchen torch and slowly move around the meringue until fully toasted.