1. Preheat oven to 175°C (350°F)

2. In a medium bowl, mix almond flour, confectioners sugar, and a pinch of salt until evenly combined

3. In a separate bowl, combine crushed almond cookies and flaked almonds

4. Warm the melted butter gently if not already warm

5. Pour melted butter over the cookie and almond mixture, stirring until thoroughly coated

6. Press the mixture firmly into the bottom of small heatproof serving glasses

7. Place glasses on a baking sheet and bake for 8 to 10 minutes, until edges are golden brown

8. Let the almond base cool completely in the glasses

9. Once cooled, spoon lemon curd evenly over the base

10. Chill in the refrigerator until ready to serve, at least 30 minutes