2 Egg Yolks
1 cups Sugar
4 ounces Meyer Lemon juice (About 4 lemons)
2 Meyer Lemon peels
4 ounces Unsalted Butter melted
Off heat in the top of a double boiler, beat together the eggs and egg yolks. Add all remaining ingredients except butter and mix thoroughly. Cook and continuously stir (using a heatproof spatula or wooden spoon) over low boiling water until thick. Caution: High heat will cause eggs to over cook.
Cook until the custard is thick enough to leave a path on the back of a spoon when your finger is run through it. Remove from heat and pour though a fine mesh strainer into a bowl. Fold butter into mixture. Custard will continue to thicken as it cools. Cover with plastic wrap touching custard surface. Refrigerate up to 1 week.
Use as a base for fruit tarts, spread on muffins, scones or waffles.