Using a zester or grater carefully remove the zest of the two Meyer lemons, being careful not to get into the white part of the skin.
Juice the lemons, removing the seeds and set aside.
In the bowl of a food processor, add the sugar and lemon zest and pulse until well blended (5 or 6 times) You can do this by hand if you like.
Allow this to set for 5 minutes to build the aromatics.
Sift together the flour, salt and baking soda and set aside
beat the butter in the bowl of your electric mixer for two minutes on medium to high speed (scrape down the bowl as needed)
add half the sugar mixture and whip for an additional minute, then add the remainder and continue to whip the butter /sugar mixture for four more minutes, scraping down the bowl and blade as needed.
Remove the eggs from the water, dry them off and add the eggs one at a time, beating for about 30 seconds in between each addition.
On a very low speed add in the flour mixture, mix until just blended.
Add in the Greek Yogurt and lemon juice , mixing just enough to incorporate them.
Pour batter into prepared pan, and top with the pistachios
Place the cake on the center rack of your oven and bake for 55-60 minutes. (start checking your cake at around 50 minutes. It should be browned on top and a tester stuck in the middle should come out clean when the cake is done)
Allow cake to cool on a wire rack for 15-20 minutes then remove from pan.