2/3 cup whipping cream
1/2 cup meyer lemon juice (about 3 lemons)
3/4 cup sugar
In a double boiler, whisk whipping cream, eggs, sugar and salt until slightly thickened. Add 1/3 lemon juice, whisk until thick. Repeat with the rest of the lemon juice in 2 batches. Pour over crust (in this case, gingersnap crust) and broil briefly. Let cool, and serve with mahon ice cream (or whatever, really).