Before getting started, set a strainer over a heat-proof bowl close at hand.

1. Place the sugar in your food processor.

2. Add the Meyer lemon zest and process until well combined.

3. Add the butter and process to blend.

4. With the processor running, add the eggs one at a time, followed by the Meyer lemon juice and the salt.

5. Pour the mixture into a small saucepan and cook very slowly over low heat, stirring constantly, until slightly thickened (about 10 minutes). Do not allow the custard to boil. To check the consistency, lift your stirring spoon from the mixture and swipe a finger across its back; if your finger leaves a clear path on the spoon, the curd is ready to come off the heat.

6. Immediately remove from the heat and pour the curd through a strainer into a medium bowl.

7. Set aside to cool to room temperature.

8. Spoon the curd into the pre-baked and cooled tart crust and cover with plastic wrap.

9. Refrigerate 8 hours or overnight, until well chilled.

10. Remove the tart from the refrigerator just before serving. Place a decorative slice of Meyer lemon in the center if you wish.