I just put a Bittman Special into the oven. It's a lemon pound cake and calls for cake flour or all p flour. Having only an open box of cake flour from about 5 years ago, and wanting to try the manufactured cake flour I read about here, I mixed apf with corn starch and made the cake. I'll know in about an hour.
Somebody at my office brought in a huge bag of meyer lemons today (ours are not quite ripe yet). So, wanting to lend a hand, I grabbed a bunch of them and made the cake. The rest will turn into a pot roast with a sort of sweet/sour sauce my father introduced me to - tomatoey with a bit of sugar and several lemons sliced up and braised along with the roast. The rest of the rest will be preserved lemons which I especially like to put into my bouillabaiss-ish fish soup.
Any other ideas of what to do with Meyer lemons?