Meyer Lemons

Almost too pretty to eat, these festive wreath-shaped shortbread cookies are infused with Meyer lemon and adorned with sugared rosemary and thyme.

Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic dessert. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs.

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.

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.

Chicken, leeks, and carrots swim in a fragrant broth, but the star is the comforting matzo ball. Seltzer and baking powder are the keys to making airy spheres; their richness comes from the chicken fat, or, as Jewish bubbes call it, schmaltz.

A truly memorable way to feed a crowd, this dessert alternates between moist coconut cake and rich coconut-lemon curd on the inside and is covered with coconut buttercream frosting and shredded coconut on the outside. Homemade candied Meyer lemon slices and fresh mint decorate the top.

Greek yogurt and olive oil make the texture of this lemon-yogurt cake incredibly moist, and almond flour packs a flavorful protein boost.

Making your own bitters is a labor of love, so use the highest-quality ingredients you can, such as unwaxed organic citrus and top-shelf vodka. Gentian can be found online or at some health-food stores.

A Swiss meringue may sound fancy, but it's really very simple to make. For browning the meringue, you'll need a small kitchen blowtorch (available at amazon.com). The cookies can be made up to two days ahead and stored at room temperature, and the curd can be made up to a week ahead and stored in the refrigerator. The assembled cookies can be made ahead and stored at room temperature one hour or in the refrigerator (do not cover) up to six hours. Remove from the refrigerator 30 minutes before serving.

When a Meyer lemon is fully ripe, its thin, smooth skin should be a rich yellow-orange. Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.

Mango sauce is a wonderful and healthy alternative to typical waffle condiments like butter and syrup.

The delicate flavor of Meyer lemons can get lost in the shuffle of most lemon desserts. But this recipe is the perfect reason to seek out the special citrus; the simple curd filling really lets them shine. The dish was inspired by recipes in " Chez Panisse Desserts," by Lindsey Remolif Shere.