Whisk lemon juice, lemon zest, eggs, and allulose in a cold medium sized sauce pan.
Remove pan from heat and stir in butter. Once melted, stir in vanilla, and salt.
Lightly toast almond flour in a dry skillet or pan over medium heat, until golden (2-4 minutes). Don’t skip this step!
Spoon toasted almond flour to a large mixing bowl and mix in Allulose, cinnamon and salt.
Add in melted butter and extract, mix until thoroughly combined.
Spoon almond mixture into your tart pan and press it into the bottom and slightly up the sides with the back of a spoon.
Spoon the lemon curd onto the top of the crust and smooth over. Chill for at least 2 hours or until cold set and arrange the sliced strawberries over the top if using.