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.