The meal was a success because of Mom’s cooking, and I just had to get the recipe.

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the almond flour, coconut flour, powdered erythritol, melted butter, and salt. Mix until a dough forms.

Press the dough into the bottom and up the sides of a 9-inch tart pan, creating an even layer. Prick the bottom with a fork to prevent bubbling.

Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let cool.

In a medium saucepan, whisk together the eggs, granulated erythritol, lemon juice, and lemon zest over medium heat.

Continue whisking until the mixture thickens, about 8-10 minutes. Remove from heat and stir in the heavy cream.

Pour the lemon filling into the cooled crust, spreading it evenly.

Bake the tart for an additional 15-20 minutes, or until the filling is set and slightly golden on top.

Allow the tart to cool completely before slicing and serving.

For a nut-free version, you can use sunflower seed flour in place of almond flour. If you prefer a sweeter tart, adjust the erythritol to taste. Adding a teaspoon of vanilla extract to the filling can provide a subtle depth of flavor. For a decorative touch, consider arranging thin slices of lemon or a sprinkle of toasted coconut on top before serving.