I know this is a cookbook for two, but this dessert deserves four little custards. If Meyer lemons aren’t available, use a combination of orange and lemon zest and juice instead.

INGREDIENTS
1½ cups heavy cream
2 teaspoons grated and finely
chopped fresh Meyer lemon zest,
plus 1 teaspoon juice
3/8 cup sugar
3 large egg yolks
1 teaspoon vanilla extract
Pinch of salt

PREPARATION
1 Preheat the oven to 325°F. In a small saucepan, combine the cream and Meyer lemon zest and bring to a simmer over low heat; remove from the stove and let cool for at least 5 minutes. In a medium bowl, combine the sugar and egg yolks and whisk until the mixture begins to thicken, about 3 to 4 minutes. Gently whisk in the cream mixture. Add the vanilla, lemon juice, and salt. Let the mixture sit for 10 to 15 minutes, then strain through a fine meshed sieve into four ¾-cup custard cups or ramekins.
2 Place the ramekins in a baking pan and add enough boiling water to reach halfway up the sides of the ramekins. Bake until firm in the center but still trembling, about 45 to 50 minutes. Remove from the water bath and chill for about 2 to 3 hours in the refrigerator before serving.