They look so beautiful and have such a lovely aroma and flavor. And the price was right, so I bought a pound.
I found an LA Times article on 100 things to do with a Meyer lemon but I'd like to know what people here like best to do with them.
I had them thinly sliced and roasted until they were a bit crispy at a restaurant last year but in the end it turned out to be a boozy night and I didn't take proper note of how exactly they arrived at that state. I just remember that they were delicious. I'm thinking maybe they were tossed with a little bit of olive oil before going in the oven. Anyone had such a thing?