Servings: Makes 3 6-8 ounce jars.  

6 T unsalted butter 6 T unsalted butter
zest of 6 Meyer lemons zest of 6 Meyer lemons
juice of 6 Meyer lemons juice of 6 Meyer lemons
1 cup minus 2 T granulated sugar 1 cup minus 2 T granulated sugar
6 eggs, beaten 6 eggs, beaten

Zest and then juice the lemons.  Strain the juice into the top of a double boiler along with sugar, butter,  and zest.  Heat, stirring, until sugar is dissolved.  Add well beaten egg and whisk until thickened.  Do not boil.  Turn out into warm, dry jars.  Cool, cover, and refrigerate.

You can make this with the standard lemons.  In this case, use the full cup of sugar.  You can make this with the standard lemons.  In this case, use the full cup of sugar.