How about a classic lemon meringue pie? I imagine the flavor would be vibrant with the Meyer lemons.

Or a lemon tart, or a Shaker lemon pie. Or lemon curd.

Meyer lemon pie.

OR

Squeeze out the juice and freeze them. You can even freeze the lemons as they are until you know what to use them for.

Oh man, wish I had known that trick about freezing the lemons before the other three went moldy! Thanks!

Lemon shortbread would get my vote, but those lemons do freeze well. For next time, you know...

Annie

While looking for a pumpkin cheesecake muffin recipe, I came across one of my bookmarks for "Myer lemon ricotta muffins." I think I am going to freeze the lemons and use them for that. Right now I am experimenting with pumpkin cheesecake muffins to use up some canned pumpkin and cream cheese that have lived both in the fridge and freezer for way too long!

I also bookmarked a lemon bar recipe that might be nice too, but I can't make either of them until I eat up these new muffins. I'm so glad to know I can freeze the lemons!

Meyer Lemon Ricotta muffins sound divine! Recipe please....

From "Lauren's" Healthy Food For Living blog.

Ingredients (12 muffins)

1 3/4 cup whole wheat pastry flour
1/2 cup unrefined granulated sugar (I used evaporated cane juice)
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup part-skim ricotta cheese
1/2 cup water
1/4 cup vegetable oil
2 Tbsp grated meyer lemon rind (from about 2 medium-sized lemons)
2 Tbsp freshly squeezed meyer lemon juice (from about 2 medium-sized lemons)
1 large egg, (preferably organic), lightly beaten
2 Tbsp turbinado sugar

Instructions

Preheat oven to 375ðF. Lightly oil a 12-cup muffin tin; set aside.

In a large mixing bowl, sift together the flour, sugar, baking powder, and salt.

In a medium mixing bowl, stir together the ricotta, water, oil, lemon rind, lemon juice, and egg.

Make a well in the center of the dry ingredients and add in the wet; stir just until moistened.

Divide batter evenly among the prepared muffin cups.

Evenly sprinkle the turbinado sugar over the batter-filled cups.

Bake for 15-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Information per Muffin:

171.1 calories, 6.5 grams fat, 1.2 grams saturated fat, 2.3 grams fiber, 10. 4 grams sugars, 4.0 grams protein

Lemon curd is one of my favorite things to make with Meyer lemons, but the Shaker lemon pie is good too, if you have enough lemons. For some reason, I thought you needed four lemons for that. The last thing I made with my Meyer lemons was a garlic/dill dip (see garlic thread for recipe) and before that I made hummus, which really benefits from fresh lemon juice.

If you choose a recipe that does not use the rinds, freeze them and add them to a stock that you make in the future. They are just as good in vegetable stock as in chicken stock.

Lars

Small batch of Lemoncello!!!!