Delicious in a pie or tart or as a spread on a biscuit or muffin. I came up with this recipe after being presented with two gigantic bags of Meyer lemons...Thanks, Sharon. Spooned into some decorative jelly jars, it made for some very welcome holiday & host gifts. If you like, this can also be made with lime or grapefruit in place of the lemon juice and zest. The secret to prevent curdling is to start out the cooking low and slow; when it smooths out, then turn the heat up to medium and stir constantly until it's done.