Potted Crab With Meyer Lemon

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Ingredients

1–2 meyer lemons (2 teaspoons finely grated zest, 3 tablespoons juice, plus thin slices for garnish)
2 tablespoons sherry
1/2 cup (8 tablespoons) unsalted butter (preferably kerrygold pure irish), room temperature
1 teaspoon harissa paste or 1/8 teaspoon cayenne pepper
kosher salt and freshly ground black pepper
8 ounces lump crabmeat, picked over for shells
buttered toast points