I used a bunch of my surplus of meyer lemons to make lemon curd (really good...James Beard recipe) and lemon sorbetto (from the David Lebovitz book..a little too tart for me, next time I'll add a bit more sugar and strain out the zest from the base). I froze more juice and zest (read a good tip from fine cooking, I think, to place zest in plastic wrap forming packets of 1 tsp each to freeze (making many packets). Then it's pre-measured to use later. My kitchenaid juicer attachment started to burn out my motor (I probably pressed too hard to release the juice). So I had to finish by hand. What a pita. But tasty results
