I adore all things lemon. I can't get enough of it!
I learned about lemon curd several years ago, and I have been obsessed with it ever since. It is so versatile. It can be used as a tart filling, topping for yogurt, a spread for scones, filling for cake layers, you get the idea! Shoot, I just eat it from the jar with a spoon when I think no one is watching!
Like many home cooks, I joined the Instant Pot craze and purchased my Instant Pot as a Black Friday special last year. It is a great appliance and I have made several batches of yogurt as well as lemon curd in it.
Last weekend I was at my local Costco and bought this bag of lovely Meyer Lemons. I had never had Meyer Lemons and now I know what all the excitement is around these lovely lemons is all about. They are a lemon and mandarin orange mix. They are sweeter than regular lemons and have a smoother skin. Regardless of their pedigree, I have a bag of these beauties so there will be more lemon recipes coming from my kitchen!
You can always make this recipe in a traditional manner, rather than low carb by using granulated sugar instead of erythritol. Of course you can still use regular lemons for this recipe as well, but if you can find the Meyer Lemons, it will be extra special and I guarantee you will enjoy the results.