Preheat oven to 350*

In a medium bowl combine almond flour, melted butter, and 1/3 cup granulated Swerve. Mix well until its the consistancy of wet sand. Line the bottom of a 8x8 baking pan with parchment paper. Pour the crust into the pan and pack it down evenly. Bake the crust in preheated oven for 15-18 minutes or until golden brown. Remove from oven and let cool while you prepare the curd.

Set a large pot of water top boil for your double boiler. Choose a metal bowl that can sit on top of the boiling water without the bottom of the bowl getting wet. Combine egg yolks and egg in the metal bowl. Begin to whisk and dont stop whisking until you have added all the ingredients. Add the Swerve, lemon juice, lemon zest, and salt.

Combine gelatin and 2 tbsp of water in a small bowl to bloom. Turn the heat down to low and place the metal bowl on top of the boiling water. Whisk vigorously so the eggs dont cook. Continue to whisk for about 5-10 minutes or until the mixture has thickened. Its done when it has doubled in volume and holds the liness of a whisk. Remove from heat and whisk in the one tbsp of butter at a time. Once all 8 tbsp are whisked in, whisk in your bloomed gelatin.

Strain your lemon curd through a fine mesh strainer. Pour lemon curd into cooled crust and smooth out. Refridgerate for a minimum of 2 hours. Dust with confectioners Swerve and cut into 9 squares.