Combine the lemon juice together with the white sugar, lemon zest, 2 whole eggs, 2 egg yolks, and salt in a saucepan over low heat.
Add the butter and whisk constantly, until melted.
Increase the heat to medium low heat and continue whisking constantly until thickened and it coats the back of a spoon thickly. Remove from the heat.
Side Note: Don't let the curd boil or your eggs will scramble!
Pour the lemon curd into a bowl through a fine strainer.
Pour the strained curd immediately into a glass jar or jars.
Let the Meyer lemon curd cool completely before storing it well sealed in the refrigerator.
Serve the Meyer lemon curd on crepes, pancakes & waffles, toast, muffins, or ice cream. Enjoy.