I love love love love this recipe from the Kitchn:

http://www.thekitchn.com/thekitchn/salad/recipe-meyer-lemon-grain-salad-with-asparagus-almonds-and-goat-cheese-047278

I made it for my family for Thanksgiving, which includes Vegans (served the goat cheese on the side), Vegetarians, Pescatarians, Omnivores and rabid Carnivores and everyone LOVED it. I've given it out so many times since that I've lost track =)

I adore meyer lemons, and they're hard to get except in the winter here in DC. As such, I bought a ton, and am looking forward to making some marmalade and some preserved lemons for later this summer. Food in Jars also has a great recipe for meyer lemon curd- so good!

lemon curd. very versatile and is basically the essence of lemon.

Lemon mousse.

Or Meyer Lemon infused vodka--so wonderful, and better than regular lemon infused vodka.

These meyer lemon kisses were amazing: http://tinyurl.com/2dle82j. A few steps, but definitely worth it and DEFINITELY highlights the flavor of the meyer lemons.

Cheers and happy lemon-ing,

*Heather*

They make a pretty good sidecar.

Use a little more juice and a little less Cointreau than you would if you were using regular lemons.

Preserving them for later sounds like a good idea. I haven't been able to find them yet, but I think I might have to go to grocery store in DC.

Brine preserve them for tagine.

make your own limoncello, traditionally made with meyer lemon peel! We made ours as Xmas gifts, so yummy. http://vinoevittles.blogspot.com/2006/03/limoncello-recipe.html

I agree with downtown cook... that meyer lemon grain salad is AMAZING!!

Make this lemon pudding at epicurious - don't worry about individual ramekins, use a pie plate or tart plate and it works great. This is one of the greatest desserts I've ever made:

http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Budino-235859

Try preserving them as other users have suggested. I just did this myself a couple weeks ago, so I haven't tried them yet. Still waiting to open them up.

I bet preserved meyer lemon sliced up would be an interesting topping for flatbread along with leeks and ricotta.

Just came across this recipe using preserved lemons: http://yummysupper.blogspot.com/2011/01/quinoa-salad-with-favas-and-preserved.html

You guys are all wrong!

The best use is LIMONCELLO!

http://whatscookingamerica.net/Beverage/Limoncello.htm

Oh, I love all of these!! I gotta go with lemon curd! Or lemon bars...or lemon pound cake...or lemon cookies...or....

Meyer lemon curd! It's delish! http://www.williams-sonoma.com/recipe/meyer-lemon-curd.html

I stumbled upon a recipe from Martha Stewart a few years ago that used Meyer lemons thinly shaved, and it's wonderful. Light, bright flavors, and the piave and red onion marry perfectly with the lemon.

http://www.maddhatterskitchen.com/dinner/pizza-sans-red-sauce

I love a lemon tart from a NYC bakery. Perfect for those who desire an alternative to chocolate dessert.

http://moveablefeastscookbook.blogspot.com/2010/03/lemon-tart.html

If you want to go savory, my family loves this meyer lemon spaghettini al limone recipe from Sandro Fioriti via NY Mag: http://nymag.com/restaurants/recipes/inseason/15719/
We often pair it with fresh steamed lobster or crab.

So glad you wrote this, as I have the very same question! I've been doing a little research and I'm leaning toward this recipe for lemon muffins that uses the whole lemon, pulverized:

http://www.aminglingoftastes.com/2008/01/meyer-lemon-muffins.html

Happy cooking!

Add to Gozio amaretto for the best amaretto sour you've ever had!

They're great for baking, and I love making preserved lemons with them, but they're also a great way to dress up a roast chicken - put one scored lemon in the cavity, and slide the slices of another under the chicken skin. Yum.

The first time I ever made a whiskey sour, I used a meyer lemon. I tried to repeat it with regular lemons and it did not taste nearly as good. I also tried to make limoncello from regular lemons and it didn't work out very well... maybe I'll give it another shot if I can still find these in the store.

Anyway, this year I made sure to make a bunch of whiskey sours and also learned a new drink, the Silent Third - pretty much the same as a whiskey sour but with cointreau instead of simple syrup.

Oh wow! Thanks for all of the wonderful ideas! I made a wonderful vineagrette with a couple of the lemons, but I definitely want to bake with the rest. I can't wait to look up some of the recipes you all posted!

hmm, I wonder if they would make good candied citrus peel?

i just found them for the first time too (and they were gone by the next day, when i went back for more!) - we made meyer lemon curd (http://www.marthastewart.com/recipe/meyer-lemon-curd-for-cupcakes) with them, which we had on some lemon-ricotta pancakes (sadly made with normal lemons), and used to fill some lemon-ricotta cupcakes (again, normal lemons). can you tell i also made ricotta myself for the first time that day? ;)

we ate the rest with a spoon - it was *so good*. i am kicking myself for not buying more, and now i am dying to find them again...

The limoncello would be delicious! I just made a meyer lemon sorbet and it was very yummy.