We have two Meyer lemon trees, and still never have enough lemons to meet the demand. We use them as salad dressing for our favorite salad with Feta cheese. Just a sprinkle of juice over the top and the salad is dressed. Another constant demand in the household is for Meyer lemon in any drink-water, vodka, gin and tonic, lemonade, and our local mild mannered aperitif: The M and V
In a large wine glass (16 oz.) put in 6 ice cubes. Add enough vermouth russo to almost cover the ice cubes, and some sparkling water --more than a dash, but -- don't drown it! Cut a Meyer lemon in 4 equal quarters, lengthwise. Squeeze 2 quarters into the drink, and toss the juiced quarters into the drink. Stir vigorously. Add more lemon if you like.
As you can see from the picture (http://upload.wikimedia.org/wikipedia/commons) it's quite like a tangerine, but not exactly. Mandarin oranges were grown commercially in N. Florida before WWII --there was even a town named for them--and were considered the best of the best by aficionados. Apparently the mandarin orange passed its' beneficial characteristics on to the Meyer lemon--including the ability to improve your chi'i.