Serious Eats - seriouseats.com

Nobody beats Huerequeque from Fitzcarraldo!

Elzar is so not as cool as Bender.

That's why my flash drive is named Bender and not Elzar. (It plugs into my computer which is named "Planet Express". Yeah yeah, I'm a dork.)

"There was nothing wrong with that food. The salt level was 10% less than a lethal dose."

Steven Segal - Under Siege

I absolutely love meyer lemons and frankly prefer them over the regular (Eureka) variety. I made a super easy lemon curd http://figswithbri.com/?p=91
that you might want to try. They are great in salad dressings, as the only acid, or in combination with orange juice or vinegar. At the height of citrus season, I love to make a multi-citrus juice for brunch and include in (varying proportions) ruby red grapefruit, tangerines, oranges and...meyer lemons. The meyers cut the sweetness a little and give more depth of flavor. The zest is spectacular in all kinds of sweet and savory applications as well. Dips, fruit salads, dressings, desserts...you name it. What a treat that you are being given so many. If you made up a bunch of lemon curd, you could give them as gifts for Valentines Day.

Elizabeth W--I know just what you mean! My boyfriend had a tin of those chocolate covered altoids, and every time I would go over to his place I would eat at least 3 or 4 or them. Same with those little York mints that come in the tin. One just doesn't cut it!

Leftover cold anything. Most of the time I like the meal better the next day, but I'd probably feel funny actually sitting down to meal of cold lasagna! A bite from the fridge feels ok...

Lemon souffle! Or preserved lemons -

'The Curious Cook' has an an excellent sorbet (somehow strikes me as more suited to lemons than a milk-based item) recipe.

Or eat them out of hand... they are so delicious.

I love Meyer lemon juice, slightly reduced, over asparagus.

Lemon Ice Box Pie

1/2 cup lemon juice
2 egg yolks
1 can sweetened condensed milk

Combine all ingredients. Pour into a vanilla wafer crust (or graham cracker crust). Refrigerate. Top with whipped cream if desired. The acid in the lemon reacts with the yolks to firm up the pie.

I sometimes add a little vanilla to the mix, too. Really nice with the lemon.

My MIL tops hers with a meringue made from the two leftover egg whites, lightly browned in oven before refrigerating.

Keep the ideas coming he still has a whole tree full of lemons he wants to give me!

Squeeze any you don't use up. Pour the strained juice into an ice tray or a small container that holds one lemon's worth of juice. Freeze. If you used an ice tray, put in the cubes into a ziploc freezer bag. Keeps pretty much indefinitely, but that's only theoretical since you'll end up using it too fast to find out!

Meyer lemons make the most awesome lemonade on earth. But, because they are so sweet and mild compared to Eureka lemons, Meyer lemonade can easily come out too dilute and/or too sweet. So be sure to start out with a lot less water and sugar than the recipe calls for. Add small amounts of each until the flavor seems right.

Lemon Ice Box Pie
Can't lay my hands on the recipe right at the moment, but I'll post it shortly. Pretty much the easiest dessert you'll ever make (other than a piece of fruit eaten out of hand). Basically, it's fresh-squeezed lemon juice, egg yolk and sweetened condensed milk, all mixed well and poured into a graham or nilla wafer crust. Refrigerate. Rich yet not. Devour.