Meyer lemon curd: stovetop sunshine for the winter-weary. Combine 1/2 cup granulated sugar, juice and zest from 3 Meyer lemons, two large egg yolks, and a pinch of salt in a medium saucepan over medium-low heat. Whisk constantly until mixture is smooth, thickened, and lightened in color. Whisk in 4 tablespoons unsalted butter, two at a time, until melted and incorporated, and curd is glossy. Spoon into container and let cool, then refrigerate.