I'm posting this recipe as much for myself as for all of you. I need to record it somewhere public, so I have access to it wherever I am. There are countless Meyer lemon curd recipes, and many dozens of them are Chez Panisse versions, but this is the version that they serve in the restaurant today, and it is perfect. The key is balance--of sweeter Meyer and more acidic Eureka lemons, of sugar and acid, of heating the eggs enough so that they set, but not so much that they overcook.

Since I've got that Nomiku on my hands for another week or so, I thought I'd experiment using it to cook the curd. Instead of plastic, which I just can't bring myself to use as a cooking vessel, I just poured the raw, tempered curd into sterilized mason jars and cooked them for 45 minutes. The results: perfect. The smoothest, creamiest curd I have ever made. Though it took longer than the classic method, it wasn't active time. I washed dishes, ate snacks, and took copious photos of my eggshells while the curd cooked.

Make the curd, and then make meringue softies with the leftover whites.

1 cup Meyer lemon juice
½ cup Eureka lemon juice
Zest of 5 Meyer lemons
1 1/3 cups sugar
Pinch of salt to taste
7 whole eggs
10 egg yolks
16 Tablespoons cold butter

Classic Method

Combine lemon juices, zest, sugar and salt in a small saucepan and heat just until the sugar dissolves.

Set up a double boiler on the stove: pour 2 inches of water into a large, wide pot and bring to a boil.

Place the eggs and yolks in a large bowl. Temper the eggs with the warm lemon juice mixture by adding it in slowly, in a thin stream, while continuously whisking.

Place the bowl of tempered eggs over the pot of simmering water and whisk continuously until the curd just starts to thicken. Remove immediately from the heat, add the chilled butter, and strain through a fine mesh sieve.

Cover immediately with plastic wrap pressed against the curd to prevent a skin from forming. Keep refrigerated for up to five days, but it's doubtful the curd will last that long.

Sous Vide Method

Sterilize 4 pint-sized mason jars and their lids.

Set the immersion circulator in a large pot, fill to the minimum, and set the temperature to 180°F/82°C.

Combine lemon juices, zest, sugar and salt in a small saucepan and heat just until the sugar dissolves.

Place the eggs and yolks in a large bowl. Temper the eggs with the warm lemon juice mixture by adding it in slowly, in a thin stream, while continuously whisking.

Divide the curd mixture evenly amongst the jars, cover, and set in the water bath. Cook for 45 minutes, then remove the jars from the water bath and stir 4 tablespoons of cold butter into each jar. Cover with plastic wrap or parchment pressed against the curd to prevent a skin from forming. Keep refrigerated for up to five days, but it's doubtful the curd will last that long.

And, if eating the lemon curd straight out of the jar isn't exciting enough for you, then layer it between shortbread cookies, or sugar cookies. Spoon it into thumbprint cookies. Spoon it into a blind-baked shortcrust tart shell and gently bake at 325°F until just barely set, about 20 minutes. Serve a dollop alongside ginger-molasses cake, lemon pound cake, or olive oil cake. Spoon atop ice cream. Eat with berries and whipped cream. The Meyer lemon sunset sky is the limit.