Meyer lemons are a hybrid fruit with a thin, crayon-yellow rind that cradles pale pulp bursting with aromatic, mild juice. The juice is sweeter and less acidic than common lemon juice making Meyers the first choice for pastry chefs. Use them to infuse olive oil, to make a Meyer lemon vinaigrette, lemon sorbet or an intense lemon curd. Stuff thick slices inside the cavity of whole fish before roasting, squeeze into cocktails and lemonade, add the zest to a bowl of olives or steaming shellfish. Squirt into a skillet of sauteeing zucchini, baby artichokes or leeks.