Cacio e Pepe with Lemon
Cacio e pepe is practically synonymous with Pecorino Romano -- but Pecorino clumps when cooked. Add it at the end, instead, which also makes the most of its sharp flavor. Lemon adds spunk -- that is, acidity and freshness.
Quick Preserved Lemons
This secret weapon for authentic Middle Eastern fare usually takes weeks to make, but if you use finely sliced thin-skinned Meyer lemons, you can re-create the unique flavor and texture overnight. Finely chop and add to vinaigrettes, tagines, and marinades.
Traditional Meyer Lemon Gelato
Sicilians makegood use of the many citrus groves ontheir island; a traditional breakfast is ascoop of lemon gelato served on brioche. Of course, the combination isalso suitable for dessert.