Meyer Lemons are in season! It's my favorite part about winter cooking.

Right now bags of Meyer Lemons are 2 for $3 at my Krogers. Tonight I'm making Roast Chicken with Meyer Lemon Shallot Sauce - http://...myrecipes.com/...n-shallot-sauce-10000001724841/

What are your favorite uses of Meyer Lemons?

sure i could look it up on internet but i want to hear it from a real person!

what is the difference? i know martha stewart uses them so your recommendation seals it that i gotta get some of these magic sun eggs!

Meyer Lemons are a cross between a mandarin orange and a lemon. They're sweeter than your typical lemon. Great for sweet treats, chicken and fish.

Oh they sound delightful. I am making John and I some Chicken Piccata this week and instead of using the traditional lemon sauce I am going to use these with some white wine and shallots!

Oh I looooove Meyer Lemons! thanks for the heads up to go look for them at my store.
I love making lemon pasta with them, and I made that Meyer lemon crepe cake Martha Stewart had a couple springs ago and it was AMAZING.

I made a Meyer Lemon Curd last year that was fantastic - http://...epicurious.com/...s/food/views/Lemon-Curd-104920

Someone gave me some more Meyer Lemons today because it turns out they don't like Meyer Lemons. Say whaaaa?

I made Greek Lemon and Chicken Soup last night. It was good, but needed to be thicker with more lemons. http://www.wholefoodsmarket.com/recipes/353

We just got some at Fresh and Easy! Sasha will probably put them in some tiki drinks and I will drink them ALLLL!!!

I know this doesn't really count but my mom gave me this cause she hates it. It smells like lemon pez :D

derp. pic.

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I have this thing melted, and it smells so good! Now I wanna eat all the meyer lemons. Now to find them.

I am so upset this year. I have not been able to find the Meyer Lemons in Philly or South NJ so far and all I want is to make things with them so badly! I am seriously feeling jipped!

Where are you guys finding them?

I just ordered 2 lbs from my produce delivery service. I use washingtonsgreengrocer.com - not actually a CSA but similar set up. I am excited for Meyer lemons this year! What should I make with them?

Christian asked for mint as well, and plans to devise some sort of Moroccan dish. But I want to bake something. Preferably something that I can take to my burlesque group classes on Saturday (so I don't eat it all at home). What's a great snack that will really highlight the Meyer lemons, besides lemon bars?

pamelaNeko said:
What's a great snack that will really highlight the Meyer lemons, besides lemon bars?

With the caveat that I have not yet made/tried these, this in on my short list of "things I can't wait to try in moderation after I get into shape."

http://...cherryteacakes.com/.../meyer-lemon-tartlets.html

Yeah - I should totally make some lemon curd! I would love to do a tart but I don't think I can do all that work for something that has a big potential for getting smooshed during travel. I was thinking lemon muffins or quick bread...

We just got in a 50 lbs. case at work and it's all I can do not to lay them out on the floor and roll around in them. We made some candied lemon slices for a chicken dish last week and it just melted in my mouth, so delicious.

So! I made lemon curd! It isn't perfect but I literally cannot stop sneaking sponfuls of it. I used the Epicurious recipe that Lisa posted above, and I would NOT recommend it. It never set up as described, so I ended up cooking it far too long and now it's just not silky. I would suggest another egg yolk in there, don't overcook (there will never be whisk marks! It thickens up when it cools!), and definitely strain it!

I also made some meyer lemon & vanilla bean marmalade. I bought a 1/2 lb of bourbon vanilla beans on Amazon (http://www.amazon.com/Spicy-World-Madagascar-Bourbon-Vanilla/dp/B003TIVBSU/ref=sr_1_1?ie=UTF8&qid=1328565307&sr=8-1) SO WORTH IT

...and I've been indulging every excuse to use them. So this marmalade called to me. Again, though, I overcooked it. It never seemed to thicken up. And it's bitter. But I properly canned it in 2 jars, so I think I'll give it a couple weeks to mellow out before I break the seal to try it again.
http://...epicurious.com/...-Vanilla-Bean-Marmalade-231586

And finally, I made lemon scones on a random whim. I used this recipe b/c it was easy, and they turned out delicious and a perfect vehicle for the lemon curd. I soured my milk with lemon juice, and then ended up adding another couple TBL of lemon juice b/c my dough was too dry.
http://allrecipes.com/recipe/lemon-scones/

just FYI on curds and cooked custards, they will thicken when cooled as pam says, but to know when they're done is pretty simple! the rule of thumb is when the mixture "coats the back of a spoon," which just means that you can swipe your finger through the film on the back of a spoon and it doesn't go away afterwards. that is, the mixture doesn't spread back out to cover the clear track you made with your finger.