Okay, for all you local folks, Meyer lemons are 10 for $2 at the EarthFare in W. Asheville. Get 'em while you can! I took one to my mom yesterday and she had just the recipe for me (and my hubby). I hate to say it out loud, but I didn't even miss the chocolate...

Here's how you make it.

Meyer Lemon Budino

Ingredients

1/2 cup plus 2 tablespoons sugar
3 large eggs, separated
1/4 cup all purpose flour
1/4 cup fresh Meyer lemon juice
2 tablespoons fresh regular lemon juice
2 tablespoons finely grated Meyer lemon peel
3/4 cup plus 2 tablespoons whole milk
1/4 teaspoon salt

Directions

Preheat oven to 350 F. Butter six 3/4 cup custard cups or ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.

Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired.

Recipe is attributed to Craig Stoll, Chef & Co-owner of Delfina, San Francisco.

Posting this one for my dad. He keeps calling me for the recipe *sigh*. You know it's delicious when you keep getting calls about the recipe. It's yet another Cook's Illustrated dish. They suggest using Yukon Gold potatoes. I've had to use others in a pinch but those really are the best. Not too starchy and not too waxy.

With a baking sheet on the bottom rack, preheat your oven to 500 degrees. In the meantime, slice your potatoes (as many as will fit on your baking sheet) into one inch slices crosswise. Place potatoes in a pot and cover with water plus about an inch. Bring to a boil and simmer the potatoes for 5 minutes, or until a knife will just pierce the potato. They should just be par-boiled, not cooked through.

In a big bowl pour ~2 Tablespoons of olive oil and 1-2 teaspoons of kosher salt. Add the hot, drained potatoes and coat with the oil and salt. Cook's suggests using a rubber spatula for this, it really does the job. The surface of the potato needs to get roughed up from this process. This starchy/oily crust is what gets very crunchy in the oven. The more crust, the more crunch.

Place the potatoes on the smoking hot baking sheet in one layer. Bake for 15-20 minutes then flip. Bake for another 10-15 minutes.

Serve hot, or room temperature. I've done these for appetizers as well as a side dish. Substitute for oven fries with burgers, hot dogs, etc. Great with spicy ketchup or garlic, rosemary aioli!