1 cup sugar
        zest of 5 Meyer lemons
        4 large eggs
        3/4 cup freshly squeezed Meyer lemon juice
        11 ounces unsalted butter softened (cut into tablespoon size pieces)

        INSTRUCTIONS:

        Put a saucepan with about an inch of water over heat and bring to a simmer. Place the sugar and
        lemon zest in a large deep metal bowl that can be fitted into the pan of simmering water. Off
        heat rub the sugar and zest together between your fingers until the sugar is moist grainy  and
        very aromatic. Whisk in the eggs and then the lemon juice.

         Fit the bowl into the pan of simmering water. Cook stirring with whisk until the cream thickens
        and reaches 175 degrees F, as measured on an instant read thermometer. As you cook the cream
        whisking all the while to keep the eggs from overheating and scrambling. You will see the whisk
        starting to leave tracks as the cream thickens. The cream must reach 175 degrees F.

        Strain the cream into a blender container. Let cool to 115 degrees F. Working with the blender
        on high speed, beat the cream while adding the pieces of butter, about three or four pieces at a
        time. Scrape down the sides of the container as needed. When the butter has been incorporated,
        continue beating the cream for another 3 to 4 minutes.

        Pour into dessert cups or into a crust of your choice.  Cool in reefer until set. Once you have
        tried this recipe it will be a favorite.