Meyer Lemon Bounty
Here's a nice picture from Barbara Gale that shows this lemon for the golden globe of elixir it is. 
I got a huge pile of Meyer lemons from a friend of mine Karen. The big questions really- How many different things can I make? So we grated and juiced Meyer lemons last nite, it was quite the production and it reminded me of the time my twin sister and I got blisters in Jamaica making limeade. We managed to harvest 6 cups of lemon juice and several ounces of zest. To celebrate the work and wonderful elixir, we had fizzy raspberry lemonade and it was yummy! A friend Shilpa, came over to help, so all in all, it was a fun evening.
I first rinsed the lemons in vinegar water and then rinsed again in fresh water, toweling the fruit dry. Since citrus are prone to mold and I will often use the zest and rind without cooking, I like to use this mild edible acid to sterilize the exterior.
Then I removed all the zest using a ribbon grater, making sure not to score too deeply to the white pith. This gets frozen in a zip lock for convenience but will be portioned out into 2 tbs portions and vacuum sealed to prevent freezer burn later.
Sliced the lemons in half and used the Mighty Juicer to wring every last precious drop from the fruit.
The juice is portioned out into the ice cube trays. Again I'll vacuum seal these later so I'll have a steady supply throughout the year. We normally pickle the rind with salt and red pepper. I'll have to ask my mom for the recipe
Fizzy Raspberry Lemonade
1tbs raspberry syrup
1 cube meyer lemon juice
Fizzy water to taste
Garnish with a couple floating raspberries
Here are some other recipes that look good and I’m going to try later.
http://eatingsuburbia.blogspot.com/2006/03/lemon-frenzy-2.html
http://glutenfreegirl.blogspot.com/2006/01/sweet-surprise.html
http://teaandcookies.blogspot.com/2006/04/unexpected-obession.html
http://www.elise.com/recipes/archives/001815how_to_make_preserved_lemons.php