Lemon curd, lemon bars, lemon merangue pie.....and more lemon curd....and squeeze the juice and freeze it and freeze the peels for grating.
Also how about some lemon marmalade?
Linda C...jealous!

This was a great thread, you'll find loads of recipes on this one!

Here is a link that might be useful: San's favorite Lemon recipes thread

Here are the top 100 things to do with a Meyer lemon. From LA Times
Linked below for recipes:

1. Make Meyer lemonade.

2. Make roasted Cornish game hens with Meyer lemons, olives and fennel (see recipe).

3. Make shrimp piri piri with black rice and chef Marcus Samuelsson's "quick-preserved" Meyer lemons (see recipe).

4. Make Meyer lemon-cardamom ice cream (see recipe).

5. Assemble sandwiches of thinly sliced lemons, smoked salmon and sour cream on pumpernickel bread.

6. Candy the peel, dusting with superfine sugar.

7. To a risotto made with mascarpone and Parmesan, add some grated Meyer lemon peel.

8. Take a cue from Quinn Hatfield of Hatfield's in Los Angeles and pour yourself a lemon gimlet (Meyer lemon juice and zest, soda water and Meyer lemon simple syrup).

9. Rub a Meyer lemon peel around the rim of a demitasse of espresso.

10. Adapt Claudia Roden's recipe for orange-almond cake (in "The New Book of Middle Eastern Food," the cover of which features a bowl of Meyer lemons) by using two large Meyer lemons instead of oranges (see the recipe at latimesblogs.latimes.com/dailydish).

11. If you don't mind delayed gratification, make classic preserved lemons (different from chef Samuelsson's because the lemons are preserved slowly over weeks instead of quickly blanched and cooked) by filling a Mason jar with quartered Meyer lemons, one-fourth cup of kosher salt and enough lemon juice to cover, and letting them sit in your refrigerator for three weeks. Or, for extra flavor, throw some spices into the jar too: a bay leaf, a cinnamon stick, some black peppercorns, a dried Thai chile, a cardamom pod.

12. Grate Meyer lemon peel into a bowlful of Chantilly cream.

13. Arrange thin slices of Meyer lemons on a pizza crust topped with goat cheese, rosemary and Picholine olives.

14. Make Meyer lemon curd.

15. Try your hand at individual Meyer lemon frozen souffl.

16. Infuse your favorite olive oil with Meyer lemon peel: Warm a cup of olive oil and the peel from 2 lemons over very low heat for 15 minutes, then allow to cool for half an hour. Strain and pour into an antique stoppered bottle.

17. For a Meyer lemon confit, cook slices of lemons in olive oil over very low heat for an hour; coarsely chop, and add to a salad of market greens, goat cheese and candied walnuts.

18. Make a Meyer lemon gremolata with finely minced parsley, garlic and lemon zest, then add to a pot of osso bucco.

19. Roast quartered slices of Meyer lemon with olive oil, rosemary and whole shallots; serve simply, with slices of grilled bread.

20. Infuse 70% Scharffen Berger chocolate, cream and water with Meyer lemon peel for a rich chocolate soup with a citrus note.

21. Make Meyer lemon chiffon cupcakes.

22. Enjoy it in macaroon form by buying a couple of cookies at Boule Atelier in Los Angeles.

23. The next time you roast a duck, place slices of Meyer lemon in the cavity.

24. Make Meyer lemon hollandaise sauce.

25. Serve a grilled fish or fish tacos with an accompanying bowlful of Suzanne Goin's Meyer lemon salsa (from "Sunday Suppers at Lucques"; see the recipe at latimesblogs.latimes.com/dailydish).

26. Squeeze some into your child's hair after washing it, or before a day at the beach.

27. Make Meyer lemon gelée.

28. Bake Meyer lemon meringue pie.

29. Cool off by ordering a piece of Meyer lemon gelato pie to nibble on while you sit at the bar watching the pizzas go into the oven at Pizzeria Mozza.

30. Use your classic (No. 11) or quick-preserved (No. 3) Meyer lemons in a lamb tagine.

31. Squeeze the juice from a pound or two of Meyer lemons and freeze it in an ice cube tray; once frozen, store the cubes in plastic bags in the freezer, for use when Meyer lemon season is over.

32. When you make your favorite caramel sauce, infuse the cream with Meyer lemon peel.

33. Drop slices of Meyer lemon into a classic court bouillon.

34. Roast a whole mackerel with slices of Meyer lemons stuffed inside.

35. Throw a Meyer lemon for your dog to catch and play with; you'll lose the lemon, but your dog's breath will smell fantastic.

36. Drop a few slices into a pot of iced tea.

37. Make a tisane, or herbal infusion, with Meyer lemons, fresh mint and lemon grass.

38. Put a twist of Meyer lemon into a martini.

39. Make Meyer limoncello by steeping lemon peel in a bottle of vodka for two weeks. Then strain the infused vodka, mix with simple syrup and more vodka, and bottle the result.

40. Send a box of Meyer lemons to friends or relatives out of state.

41. Serve quartered Meyer lemons with a plate of gravlax, pumpernickel bread and a sauce made from fresh dill, honey, mustard and lemon zest.

42. Add Meyer lemon zest to French toast.

43. Whisk together a Meyer lemon beurre blanc (or beurre citron) -- reduce lemon juice, shallots, salt and pepper, then whisk in cubes of cold butter -- for a terrific pan sauce to serve with salmon or Arctic char.

44. For the perfect cold remedy, add the juice of half a Meyer lemon and a pinch of cayenne to a strong pot of tea.

45. Add thin slices of Meyer lemon to a pan of cooking zucchini.

46. Make lemon-chocolate truffles: Infuse the cream for a basic chocolate ganache with Meyer lemon peel.

47. Squeeze a Meyer lemon over a freshly cut papaya or guava; the acid brings out the flavor.

48. Save the Meyer lemon simple syrup left over from candying the peel (No. 6), then use it to make Bellinis (No. 74) or granitas (No. 49).

49. Make Meyer lemon granita by freezing a mixture of lemon juice and simple syrup, stirring it in the pan from time to time as it freezes.

50. Knead the zest from a couple of Meyer lemons into the dough when you make oatmeal bread.

51. Make an avgolemono sauce by whisking Meyer lemon juice into beaten eggs, then whisking hot broth into this mixture. Serve the sauce with fish or steamed artichokes.

52. While making an apple pie, squeeze a Meyer lemon over your apple slices to keep them from discoloring -- and give them a boost of flavor.

53. Make a Meyer lemon crème Anglaise.

54. Whisk the zest of a few Meyer lemons into your favorite meringue recipe.

55. Top pan-seared scallops with a squeeze of Meyer lemons.

56. Make Meyer lemon vinaigrette with extra virgin olive oil, Meyer lemon juice, a splash of champagne vinegar, sea salt, cracked black pepper and a little lemon zest.

57. Slice a few Meyer lemons and put them into your bath with a sprinkle of lavender and rosemary.

58. Throw the peel of a Meyer lemon on the grill before cooking shrimp.

59. Make a crêpes suzette using Meyer lemons instead of oranges.

60. Add classic (No. 11) or quick-preserved (No. 3) Meyer lemons to a stew made with duck and olives.

61. Muddle two sliced Meyer lemons and half a bunch of parsley (stems on) in a two-quart pitcher. Fill with filtered water and keep in the fridge for a spa water refresher.

62. Squeeze a wedge of Meyer lemon into a pint of hefeweizen.

63. Roast a combination of green, black and cured olives with olive oil and a few Meyer lemon peels.

64. Make a Meyer lemon aioli for your crab cakes.

65. Pan-fry slices of Meyer lemon with baby artichokes.

66. To a tapenade (olives, capers, anchovies), add grated Meyer lemon peel.

67. Add classic or quick preserved Meyer lemons to your best harissa recipe.

68. Serve prunes soaked in Armagnac (like those from a Paula Wolfert recipe that have been sitting in my cupboard for over a year) over a bowl of vanilla ice cream and top with grated Meyer lemon peel.

69. Offer a generous supply of Meyer lemon wedges with a boiled whole Maine lobster and drawn butter.

70. Add quarters of Meyer lemons to kebabs of seared duck breast, Anjou pears and red onions.

71. Roast baby leeks in a pan with olive oil, sea salt and Meyer lemon strips

72. Perfume your sugar bowl by stirring strips of Meyer lemon peel down into the sugar.

73. Add grated Meyer lemons to your favorite shortbread recipe.

74. Make a lemon Bellini with Prosecco, Meyer lemon juice, a little simple syrup and strips of peel.

75. Take a tip from the early Romans, who used citrus juice as a mouthwash, and squeeze a Meyer lemon onto your toothbrush at night.

76. Spread thinly sliced Meyer lemons across a whole poached salmon.

77. Peel a whole Meyer lemon in one continuous long strand and drop the peel into a vodka martini.

78. Repeat No. 77, but drop the peel into a mug of hot chocolate.

79. Hollow out the interior of whole Meyer lemons, fill them with Meyer lemon ice cream, then freeze them.

80. Squeeze a pair of Meyer lemons into a pan of brown butter, add capers, and then pour the sauce over pan-fried skate.

81. Fry slices of Meyer lemon and serve with French fries and Meyer lemon mayonnaise.

82. Squeeze a Meyer lemon over a plate of steak tartare; serve with flatbread and a raw duck egg.

83. Slice Meyer lemon peels into a jar of honey and allow to sit for a few weeks: the peel will perfume the honey while it slowly candies in the jar.

84. Squeeze wedges of Meyer lemons onto fresh fish tacos.

85. Smell them as you pick them off your tree -- like farmer Peter Schaner, who says he doesn't really cook with the Meyer lemons he harvests, but he really likes to smell them as he picks them.

86. Open a Meyer lemonade stand on your street.

87. Make Italian chef Gennero Esposito's sweet and sour lemon sauce, from "Adventures of an Italian Food Lover" by Faith Willinger (see the recipe at latimesblogs.latimes.com/dailydish).

88. Push an old-fashioned lemon candy stick into the open side of a halved Meyer lemon, then slowly suck out the sugared juice.

89. Make a dipping sauce for grilled fish or shrimp from Meyer lemon juice, fresh chopped cilantro, basil and mint, minced garlic, ginger and chiles and fish sauce.

90. Put a Meyer lemon studded with whole cloves in your lingerie drawer.

91. Next to a few slices of raw albacore or yellowtail, drop a small spoonful of Esposito's lemon sauce (No. 87).

92. Sprinkle a generous amount of Meyer lemon zest over a plate of spaghetti with bottarga.

93. Place a basket of Meyer lemons in a wooden bowl in the middle of the table.

94. Make maître d'hôtel butter with French butter, minced fresh herbs and finely minced classic (No. 11) preserved Meyer lemons.

95. Soak your grandmother's old linens in a bowl of Meyer lemon juice and water to brighten them.

96. Top blueberry pancakes with a spoonful of Greek yogurt and grated Meyer lemon zest.

97. Grill slices of Meyer lemons with lipstick peppers and add to panzanella, or Italian bread salad.

98. Pour Meyer lemonade (No. 1) into Popsicle molds, freeze, then hand out to your own or other people's children.

99. Make Meyer lemon marmalade.

100. Observe it and its fellows on the tree above you, as you sit, your back against the trunk, preferably enjoying a picnic.

Here is a link that might be useful: Meyer Lemons

Lemon Bars..wow..takes your taste buds to a whole new level!!!!!

During the holidays I made a wonderful ginger lemonade with Meyer's lemons. I made a simple syrup of sugar, water, and sliced ginger, and added it to the juice of the lemons. I pour about 1/3 glass of seltzer water, then fill the glass with the lemonade. It's sweet, but has a bite, both from the lemon and the ginger. I just picked a bucket of Meyer's lemons last week from a friend's tree. I think I need to make some more lemonade.

Lucyny beat me to it - I saved that article too - great ideas.

Make this cake.

I think you have enough suggestions by now! I have a dwarf Meyer lemon tree in my back yard, but I only get lemons about 6-8 months of the year. I am very sad during the months I don't get them, and so I make sure I have a supply frozen. Generally, I cut them in half before freezing, to make them easier to use later. I also freeze the rinds of the ones that I use just for juice, and I add the rinds to chicken stock when I make it. I have never been at a loss for ways to use all the lemons I get, but I do give a few away - especially when I visit my mother. She eats them plain, or with a bit of salt.

Lemonade is one of my favorite things to make. Here's my recipe. I have found that combining the sugar with the lemon juice before adding water gives a very different result, and the sugar is easier to dissolve that way. You can freeze the lemon/sugar mixture and make lemonade later. From my experience, you cannot have too many Meyer lemons - at least I have not had that experience with the one tree that I have. I do get too many figs and not enough mangoes from my trees, however.

Lars

Well, lpinkmountain and I made Meyer Lemon martinis, called "Lemon Drops" although I needed more sugar than some others. Yes, I did get remarks about the BIG edge of sugar on my glasses, but they were good.

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Just Meyer Lemon, vodka and sugar. Yes indeed, L and I had a good time!

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Oh, and I made meyer lemon and vanilla bean marmalade too. (grin) Not as much fun as the Lemon Drops.

Annie

Shaker lemon pie! And I apologize that I have lost my recipe for it and so can't offer one. It's got the consistency of a chess pie, but tastes like lemonade. You use th entire lemons in them (minus seeds of course).

I recently moved from KY. The whole time we were there I was in lemon/lime/grapefruit withdrawal. :) (And avocados and bagels and seafood and....)

This goes beautifully over any cake or pudding, apart from the Christmas pudding.

Combine first 3 ingredients in saucepan and stir over low heat.
When sauce thickens remove from stove and stir in butter, lemon juice, rind and salt.
Spoon over hot pudding. Keeps well in fridge for a few days. Can be reheated and used again.

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And this one is always good :

It's a lemon slice which can be served as a dessert with a mound of whipped cream on the side of the plate.

1 1/2 cups (350 mL) Graham cracker crumbs
1/3 cup (75 mL) packed brown sugar
1/2 teasp (2 mL) baking powder
1/8 teasp (0.5 mL) salt
1/2 cup (125 mL) butter or margarine

10 oz (284 mL)sweetened condensed milk
1/2 cup (125 mL) lemon juice
1 teasp (5 mL) vanilla

Bottom Layer

Crumble first 5 ingredients together well and pack into 9 x 9 inch (22 x 22 cm) ungreased pan. Set aside.

Top Layer

Combine milk, lemon juice and vanilla in bowl and stir. Spread over bottom layer. Bake in 350°F (180°C) oven for 20 to 25 minutes. Cool and cut into 36 squares.

Source: "Company's Coming" - 150 Delicious Squares
Jean Paré

My Note: As a dessert slice it into larger portions and serve with whipped cream.

SharonCb

Kygirl,

A few weeks ago my aunt in Boston took pity on me and sent me several Meyer Lemons that she bought at TJ's. I made these delicious scones with them, and LucyNY uses the same recipe too! As Lucy promised, they are very tender and good, don't skip the glaze:-)

MEYER LEMON SCONES (8)
2 C AP Flour
1 t baking powder
1/2 t baking soda
1/2 salt
1/4 C sugar
1 stick chilled unsalted butter, cut into pieces
8-10 TBSP fresh Meyer lemon juice
2 t Meyer lemon zest
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Preheat oven to 400. Line baking sheet with parchment paper. Combine flour, baking powder and soda, salt and sugar in food processor bowl, pulse a few times to mix. Drop in pieces of cold butter. Pulse until mixture resembles coarse sand, with pea sized bits of butter. Remove mixture to large bowl; add 8 T juice and zest. Stir dough with a fork until it comes together in a not too moist ball. Divide dough in half, shape each half lightly into a ball and flatten each disk on baking sheet, about 1" thick. Cut each disk into quarters, separate slightly. Bake 20-22 minutes, until scones are light golden. Glaze while warm with 2 T white sugar, 1 T lemon juice and a bit of milk.

Enjoy!
DONNA

Lemon Steamed Pudding With Berry Compote

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Pudding

Softened butter for ramekins
¾ cup granulated sugar plus additional for ramekins
1 cup buttermilk
¼ cup lemon juice
3 eggs, separated
¼ cup plus 1 tablespoon all-purpose flour
¼ teaspoon salt
Zest of 2 lemons, finely chopped

Berry Compote*

2 cups blueberries
2 cups raspberries
1/4 cup sugar

*I used a berry sauce, instead of the compote.

Pudding

Grease the insides of eight 4-ounce ramekins with butter and coat with granulated sugar. Combine in a mixing bowl the buttermilk, lemon juice, and the egg yolks.
Mix the flour, remaining sugar, salt, and lemon zest in another bowl. Whip the egg whites in a third bowl until soft peaks form.
Whisk the dry ingredients with the buttermilk mixture, and fold in the egg whites gently, a third at a time. Ladle the batter into the prepared ramekins, filling them almost to the top. Place the puddings in a roasting pan, and pour warm water around them until it comes halfway up the sides of the ramekins. Cover with foil, and bake for 18 minutes or until puddings begin to rise slightly. Remove the foil, rotate the pan front-to-back, and bake for another 20 to 25 minutes, until pudding is golden and springs back when touched.

Compote

While the pudding is baking, place the blueberries in a saucepan with the sugar and cook over medium heat until berries just start to burst. Remove from heat and fold in raspberries. Serve puddings at room temperature, or reheat in a warm-water bath before inverting onto plates and surrounding with compote.
Courtesy: Craft

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Meringue Daisies with Lemon Curd

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For the meringue base I drew circles (about 2 inches in diameter) onto parchment paper. I turned the paper over and anchored it onto a cookie sheet with a tiny dot of meringue on each corner. Using a medium star pastry tip -#21 is good- quickly piped the discs onto parchment, then piped the daisy petals on the base.
Pipe the petals close together onto the base itself, to build a "wall" for the lemon filling.

Bake for 2 hours. Make sure the meringues do not take on color - they should remain white.

Lemon Curd

4 large egg yolks
½ cup + 2 tablespoons granulated sugar
3 fluid ounces lemon juice
4 tablespoons (2 ounces) unsalted butter, softened
Pinch of salt
2 teaspoons grated lemon zest

In a heavy noncorrodible saucepan, beat the yolks and sugar until blended. Stir in the remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened, but still liquid enough to pour. Dont allow the mixture to boil or it will curdle. When the curd has thickened, pour at once into a strainer. Cool, and store in airtight container.

Meringue

4 large egg whites, room temperature
¼ teaspoon cream of tartar
1 cup superfine sugar
½ cup confectioners sugar
½ teaspoon vanilla extract

Preheat oven to 200°F. Beat egg whites with cream of tartar until mixture gets frothy. Gradually start adding the sugar. Beat for a couple of minutes after each addition. Once it forms soft peaks, add the confectioners sugar and vanilla and beat another 2-3 minutes, until stiff peaks form.

Immediately put meringue in a large pastry bag, and pipe the discs. Bake 2 hours in a preheated 200°F oven. Turn off the oven and leave meringues to dry out 1 hour longer. Store in an airtight container in a cool, dry place for about 6 months. Courtesy: Sol

Sol