Well, I'd start with one of these to get the creative juices flowing! LOL

Linda

Kathleen C. posted this recipe some time back. I made it before Christmas and plan on it again, probably tomorrow. I used rum in place of the orange liqueur. It is delicious!

Zesty Lemon Loaf

Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
2 tablespoons brandy-based orange liqueur (Grand Marnierî)
3 tablespoons grated lemon zest
1 1/4 cups buttermilk
1/2 teaspoon ground ginger
1/2 cup fresh lemon juice
3/4 cup white sugar

Directions:
1. Preheat oven to 350°F (175° C). Lightly grease 2 loaf pans.
2. Sift together the flour, baking powder, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans.
3. Bake in the preheated oven until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack.
4. Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.
My changes: I used sour cream in place of the buttermilk and left out the ginger. I also used a powdered sugar/lemon juice glaze instead of the the juice and sugar combo above. I used a bamboo skewer to poke holes all over the loaves and drizzled it while warm.

I make this cookie from Good Housekeeping all the time..

It is good with plain ol lemon...it is fabulous with Meyer.

I often just roll the dough into a log and chill for a bit and slice it off to bake. Drizzle with a powdered sugar glaze made with some of the juice and zest and a bit of milk or water.

Here is a link that might be useful: Lemon Sugar Cookies

Thank you for posting those Teri.My son would love them.Cant wait to give them a try.

Shell

You could use them in any recipe that calls for regular lemons. Here is a link to the lemon cookalong thread. Lots of good ideas there!

Here is a link that might be useful: Lemon Cookalong Thread

Oh and on that recipe..I have successfully with no difference in texture or taste reduced the sugar to a scant cup. Especially works with the Meyers, as they are a bit sweeter than regular lemon.

Shell, you are welcome..The dough holds very well in the fridge or freezer well wrapped too.

The following is from a book given to me by our own Cathy, years ago!! Thanks again Cathy.

LEMON SUGAR

Combine the grated zest of 4 Meyer lemons with 3 cups of sugar. Store in a tightly covered jar for up to 1 month.

Note: Lemon sugar makes a quickly assembled and welcome gift for anyone who enjoys cooking. It performs culinary magic when added to baked goods, fruit desserts, hot or cold tea and cocktails. Fill a cork stoppered glass canister or antique canning jar wth the sugar and tie it up with a wide yellow ribbon. Attach a handmade card listing some of its uses if you like.

LEMON VODKA

Use a lemon zester to remove the zest from a lemon in one long spiraling strand. Drop the lemon peel into a 750 ml bottle of Vodka, seal and let sit at room temperature for about a week before using.

LEMON DROP COCKTAIL

1/4 cup lemon sugar
1 lemon wedge
1 1/2 ounces lemon vodka
3/4 ounce freshly squeezed lemon juice

Spread all but 1 tsp of the lemon sugar out on a saucer. Run the lemon wedge around the rim of a cocktail glass. Invert the glass and dip into the lemon sugar, coating the entire rim.

Combine the lemon vodka, lemon juice and remaining 1 tsp of lemon sugar and shake with cracked ice. Strain into the sugar rimmed glass and garnish with a lemon slice.

This is our hands-down favorite with Meyers. Must be served with lots of softly-whipped, organic heavy cream - divine!

Lemon Sponge Pudding Cake

This is a lovely light dessert. All the ingredients are mixed in one bowl, but something magic happens in the oven: The batter separates into two layers, a creamy lemon pudding on the bottom, a light sponge cake on top. If you want to make a double recipe, it does NOT double when baking. Make a double recipe, but divide into two 1-qt stainless steel bowls or soufflé dishes when baking.

INGREDIENTS
1/2 cup sugar
1/8 teaspoon salt (optional)
2 Tblsp all-purpose flour
1/3 cup Meyer lemon juice or 2 Tbls grocery store lemon juice
Finely grated zest of 1/2 lemon
2 eggs, separated
1 cup milk
Whipped cream, lightly sweetened

INSTRUCTIONS
Preheat the oven to 350 degrees. Butter (or spray with a canola cooking spray) a 1-quart baking dish or stainless steel mixing bowl. Get out a slightly larger pan, at least 2 inches deep, that will hold the pan(s) comfortably.

Combine sugar, salt and flour in a mixing bowl; stir to blend. Add the beaten egg yolks with the milk. Add the lemon juice and zest and stir until thoroughly blended.

Beat the egg whites in a bowl until stiff but not dry. Fold the beaten egg whites into the lemon mixture. Pour into the prepared baking dish.

Set the dish in the larger pan and pour in hot water to come halfway up the sides of the baking dish. Bake for 40-45 minutes, until the top is lightly browned and just begins to crack.

Serve warm or chilled, topped with whipped cream.
Serves 4-5

Just remembered these, too. Very good!

Lemon Brownies
Source: Marilyn (DanaIN)

1½ cup all-purpose flour
Juice from ½ lemon
1½ cup sugar
Zest from 1 lemon
1 teaspoon salt
1 cup powdered sugar
1 cup (2 sticks) butter; room temperature
2 tablespoons fresh lemon juice
4 eggs
Additional lemon zest for garnish

Preheat oven to 350°. Line the bottom only of a 9X13X2-inch baking dish with Parchment paper and spray with Pam. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from ½ lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set. Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest.

Linda

Wow -- thank you! So many great-sounding recipes. I'm thinking bars, cake (loaf or otherwise). Now I just need to choose which one....

Here's another Good Housekeeping recipe for a lemon cookie called Lemon Hearts. I make "stars" and they sell out at our church's cookie sale every year. The hearts would be cute for Valentine's Day.

Here is a link that might be useful: Lemon Hearts

Does my "wanted to make forever" file count? I am not sure I have ever seen a meyer lemon here. But if I did, this is what I'd make.

Happy Baking Jenn!

-Robin

Here is a link that might be useful: Lemon Sorbet