I've tried several recipes since I'm here in the US. But for me, the best one so far, is the one that I used to do in Belgium: "The" tarte au citron meringuee from the web site Marmiton. I like it without the meringue though. Since I use the Meyer lemons that are sweeter than the regular lemons, I put less sugar in the curd (110 gr instead of 150 gr). Another reason to bake and eat this Meyer lemon tart without feeling (too) guilty!