Preheat oven the 300F. Boil some water in a pot on top of stove and keep it hot. Whisk two eggs, egg yolks and 3/4-1 cup sugar and beat until light yellow and firm. Add heavy cream, Meyer lemon zest and lemon juice, and mix with a spatula gently, in folding motion, until mixed well. Consistency will be liquidy. Line a deep baking dish with a paper towel, place six ramekins inside on top of paper and ladle mixture evenly between ramekins. Pour water into baking dish as a warm water bath for the custard to cook in, halfway up the ramekins and place in the middle rack of the oven for 40-50 min. Edges should be firm when done, but middle should be wobbly. Take out and let cool outside in water bath. Refrigerate. 2 hours prior to serving, place ramekins in ice bath, add 1-2 tablespoons of sugar in the row on top of each custard, swirl sugar to coat custard completely, and carmelize in broiler mode until sugar bubbles. Can carmelize with a torch as well for a deep golden sheen.Refrigerate prior to serving!!