On the sweet side, make a Meyer lemon ice cream, loading the custard with peel as well as juice — and a hint of cardamom, the spicy notes bringing out the floral depth of the Meyer’s flavor. (Robert Gauthier / Los Angeles Times)
CLASSIC: Preserved lemons are worth the wait. (Wally Skalij / Los Angeles Times)
Offer a generous supply of Meyer lemon wedges with a boiled whole Maine lobster and drawn butter. (Wally Skalij / Los Angeles Times)
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Smoother citrus: Piri piri shrimp with quick-preserved peels. (Robert Gauthier / Los Angeles Times)
Candy the peel of meyer lemons and dust with superfine sugar. (Wally Skalij / Los Angeles Times)
Roast a combination of green, black and cured olives with olive oil and a few Meyer lemon peels. (Wally Skalij / Los Angeles Times)
