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.
MANDARIN ORANGE
What makes a Meyer lemon so special? Its breeding! It's a hybrid between a lemon and a mandarin ( or sweet orange). Mandarin oranges are special--- the Chinese herbalists use the dried skin to improve your chi'i .The
scent of a Meyer lemon skin is something of an anti-depressant.
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.
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