Preheat your oven to 350°F (175°C). In a springform pan, combine almond flour, sweetener, and grated lemon rind. Pour in melted butter, vanilla extract, and one egg, stirring until a dough forms. Press into the bottom of the pan and bake for 8-10 minutes until lightly golden. Allow to cool completely.

In a mixing bowl, beat cream cheese, powdered sweetener, and fresh lemon juice until fluffy. Gradually incorporate room temperature eggs, ensuring each is blended before adding the next. Pour cheesecake filling over cooled crust.

Bake cheesecake at the preheated oven for 35-40 minutes until the edges are set and the center jiggles slightly. Cool inside the oven for an additional hour.

Prepare lemon curd by whisking eggs, lemon juice, allulose, and heavy cream in a saucepan. Cook over low heat until thickened, about 10-15 minutes. Stir in butter until melted.

Pour cooled lemon curd over the cheesecake evenly and refrigerate for at least 30 minutes.

Beat egg whites until soft peaks form, gradually add allulose and vanilla, beating until stiff peaks are achieved.

Spread or pipe meringue over lemon curd layer, optionally torch lightly for golden peaks.

Refrigerate the cheesecake for a minimum of 6 hours. Serve at room temperature.