Cook the pasta in heavily salted boiling water until al dente. Reserve at least ½ cup pasta water before draining.
While the pasta cooks, melt the butter in a wide pan over medium-low heat. Add half of the lemon zest along with all of the lump crab meat. Gently toss to combine and break apart with a spatula. Let this cook for 2-3 minutes or until warm through.
Pour in the heavy cream, stirring to combine with the crab meat. Add the al dente pasta directly from the pot to the pan with crab and cream using tongs. Lower the heat, then add the juice of 2 meyer lemons. Stir until the pasta is coated fully.
Stir in the lemon curd with the heat on low, along with a pinch of salt. Depending on how sweet your lemon curd is, you may need more salt. Taste and adjust.
Once combined, grate the parmesan over the top of the pasta, then gently pout about ¼ cup of pasta water onto the cheese. Stir thoroughly until the parmesan is fully integrated. Add the salted butter and stir until melted/emulsified. Taste and adjust salt levels as needed.
Serve hot and garnish with extra parmesan, the remaining lemon zest, a small squeeze of lemon juice, and flaky salt.