Makes approximately 1-1/2 cups.
1/2 cup butter
1-1/2 cups sugar
Grated zest of two Meyer lemons
1/2 cup Meyer lemon juice
Put all ingredients, except eggs, into a nonreactive bowl set over a pot of simmering water. When the butter has melted and before the mixture is too warm, gradually whisk in the beaten eggs. Cook, stirring constantly, until thickened to the consistency of instant pudding, about 10-15 minutes. Remove from heat and cool for a while. Then place the curd in a container, cover, and store in the refrigerator.