• In a large saucepan, combine the ingredients and cook over a medium low heat.
• Cook until the mixture starts to boil (not a hard boil, go easy so you don't burn it), then continue to cook for about 4 to 5 minutes, whisking constantly as the mixture thickens.
• Once the mixture can coat the back of the spoon, remove from heat, continue to whisk to make sure the mixture is smooth.
• Strain the curd into a bowl or glass jar.
• Pour into prepared mini pie shells.
• Pop in the fridge to allow the curd to set up.
• Top with whipping cream. (I hate meringue)
• Serve with a big old Meyer Lemon smile!

To make the whipping cream, pop your bowl, whisk and measuring cup in the freezer for about 15 to 30 minutes, remove, then pour ingredients into the cold mixing bowl, and whip on low until combined then turn on high and mix until fluffy.