Preheat the oven to 350 degrees Fahrenheit.

Mix the almond flour, salt, sugar and coconut oil in a bowl until completely combined, making sure there are no lumps of coconut oil.

Press the dough evenly into the bottom and slightly up the sides of an 11-inch, non-stick tart pan. Bake for 10–15 minutes, or until slightly golden around the edges.

Zest and then juice all the lemons into a medium saucepan. Turn on the heat to medium-low and bring to a simmer.

In a large bowl, whisk all the eggs. Pour one-fourth of the hot lemon juice into the eggs while whisking, to temper them.

Add the egg mixture, sugar, salt and coconut cream to the rest of the juice in the saucepan. Whisk until smooth and slightly thickened. Remove from the heat.

Place the cooled crust onto a large baking sheet. Pour the curd into the crust and bake in a 350-degree oven for 7– 10 minutes, until the curd is just set.

Place the tart on a wire rack to cool completely. Refrigerate for at least four hours before serving.

Decorate your tart with either the fresh berries, flowers, or melted chocolate.