Some recipes using Meyer lemons are Meyer Lemon Custard Cakes, Meyer Lemon Bars and Meyer Lemon Cream Pies. Savory recipes that call for Meyer lemons include Meyer Lemon-Radicchio Salad and Alaska King-Crab Legs with Meyer Lemon-Miso Butter.
Make Meyer Lemon Custard Cakes by combining 1/2 cup plus 2 tablespoons of sugar, 1/4 cup of flour and 1 pinch of salt in one bowl; whisking together 1 1/3 cups of whole milk, 2 egg yolks, 1/3 cup of fresh Meyer lemon juice and 2 tablespoons of finely grated Meyer lemon peel in another bowl; and beating 2 egg whites into soft peaks before mixing in 1/4 cup of sugar in a third bowl. Mix the flour mixture into the milk mixture, and fold in the egg white mixture in two parts. Spoon the custard into greased custard cups, and place them in a pan holding hot water. Bake the custard at 350 degrees Fahrenheit for 27 minutes, and chill it uncovered for four hours.
To make lemon-miso butter for crab legs, simmer 1 stick of unsalted butter at medium-low heat until it foams and the milk solids separate. Skim off the foam, and allow the milk solids to sink to the bottom before pouring the butter into a bowl with 2 teaspoons of white or yellow miso and 2 tablespoons of fresh Meyer lemon juice.