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In a medium saucepan whisk together the egg yolks and whole eggs until combined. Whisk in the sugar, meyer lemon juice, zest, and salt.
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Add the butter pieces and cook over medium-low heat, stirring constantly with a wooden spoon, until the curd thickens to a thin sauce-like consistency (about 170 degrees on an instant-read thermometer), about 6 minutes.
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Immediately pour the curd through a fine-mesh steel strainer set over a bowl. Stir in the heavy cream and pour the curd into the warm crust.
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Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, about 10 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan and cut into squares, wiping the knife blade clean between cuts as necessary. Sift powdered sugar over the bars.