Add 6 tablespoons of warm water to a small bowl or measuring cup. Stir in 3 tablespoons of active dry yeast and 1/3 cup of sugar. Let it sit for 5 minutes until bubbly.

In a large bowl or stand mixer, combine the remaining 1/3 cup of sugar, 6 tablespoons of shortening, 2 teaspoons of kosher salt, 1 and 1/2 cups of whole milk, and 2 eggs. Beat together.

Add the bubbly yeast mixture to the bowl and mix well. Gradually add remaining 3 cups of flour, one cup at a time. If using a stand mixer, switch to the dough hook and knead for 5-7 minutes until dough is smooth and elastic.

Cover the dough and let it chill for at least 30 minutes, or overnight for best results.

Zest and juice about 8-10 Meyer lemons to get 1 and 1/2 cups of juice and about 5 tablespoons of zest.

In a medium saucepan, add 3/4 cup of butter, 1 and 1/2 cups of sugar, and 3/4 cup of lemon juice. Heat over medium-high, stirring until butter melts and sugar dissolves.

Bring to a rapid boil, then reduce to medium heat and stir for about 8-9 minutes until it thickens.

Remove from heat and prepare an ice bath. Cool until thick enough, about 5-10 minutes. Stir in 2 tablespoons of lemon zest and set aside.

Preheat your oven to 375 degrees F. Grease a 9x13 inch pan.

Roll the chilled dough into a large rectangle, about 18 x 22 inches. Spoon the thick filling over the dough and spread evenly.

Roll the dough tightly from the long edge, seal the edges, and cut into 12 pieces.

Place rolls in the greased pan, cover with a tea towel, and let rise for about 10 minutes.

Bake for 35-40 minutes, covering with foil around the 25-minute mark to prevent over-browning.

In a medium bowl, mix 3 tablespoons of very soft butter with 1 cup of powdered sugar. Add 1/2 cup of Meyer lemon juice and stir. Gradually add more powdered sugar until desired taste and consistency is reached.

Drizzle the glaze over the warm rolls, saving some for guests who enjoy more.