In a small bowl whisk gelatin into 3 tablespoons of lemon juice.
In a medium saucepan add your butter, remaining 3 tablespoons of lemon juice. and sweetener.
Add cinnamon, nutmeg and whisk together.
Add zucchini and stir.
When the lemon juice has thickened, whisk/stir into the saucepan.
Cook this mixture for 30-45 minutes until zucchini is soft and you have a thick pie filling mixture.
Now, get started on the crust. Mix the 10 tablespoons,, almond flour, coconut flour Psyllium powder, and salt together.
Beat eggs. Add them to the flour mixture.
Combine. Divide. in half. You can refrigerate if you want. It isn't necessary, this recipe is very forgiving. Roll half out. I suggest using something like plastic wrap, wax paper, parchment paper to help transfer the curst.
Line your regular pie pan with the crust. Trim the edges. Pinch together any areas that tore.
Add pie filling.
Roll out the other half and top the pie with it. Press the edges together. Cut our a few slits.
Whish an egg and brush or spoon on top of the crust.
Bake for 30-35 minutes. If your edges start to get too dark, create some foil strips, and carefully place over the edges.
Allow to cool before slicing.
