If you think of commercial orange marmalade as disgusting and bitter, you might consider lemon curd instead. It freezes well for 3-6 months.

You can also freeze lemon juice in ice cube trays for later use in recipes.

For a sweeter marmalade consider this Bon Appetit recipe. Canning instructions are not provided but if you'd like to process it, no problem. With regular lemons it will be less sweet than with Meyer, but it still is quite a sweet marmalade.

MEYER LEMON AND VANILLA BEAN MARMALADE

1 1/4 pounds Meyer lemons
5 cups water
5 1/2 cups (about) sugar
1 vanilla bean, split lengthwise
Pinch of salt

Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise. Discard seeds.

Pack enough lemons and any juice to measure 2 1/2 cups. Transfer to large nonreactive pot. Add 5 cups water; bring to boil. Reduce heat to medium; simmer 10 minutes. Remove from heat; let stand uncovered overnight.

Measure lemon mixture (there should be about 5 1/2 cups). Return to same pot. Add equal amount of sugar (about 5 1/2 cups). Scrape in seeds from vanilla bean; add bean. Add pinch of salt. Bring to boil, stirring until sugar dissolves. Attach clip-on candy thermometer. Maintaining active boil and adjusting heat to prevent boiling over, cook until temperature reaches 230°F, stirring occasionally, about 30 minutes. Cool to room temperature. Transfer to jars. Cover and chill. (Can be made 2 weeks ahead. Keep refrigerated. Bring to room temperature before serving.)

Makes about 4 1/2 cups.
Bon Appétit
February 2005

Consider "recycling" bitter marmalades in quick breads or cakes.

Carol

Microwave Lemon Curd

2- 3 fresh lemons
1/4 cup butter
3/4 cup sugar
2 eggs
Finely grate the lemon peel. Squeeze lemons to make 1/2 cup lemon juice into a microwaveable 4 cup container. Stir in rind, butter, and sugar.Microwave uncovered on high for 1 and 1/2- 2 minutes. or until butter melts and mixture is hot.
Beat eggs in a bowl. Gradually add the hot lemon mixture to the eggs, stir constantly. Return to the microwave container and microwave on med. for another 1- 2 min., stir every 30 seconds, until it is thickened. Do not boil. It will thicken as it cools.
Store in the fridge for up to 2 weeks or freeze for longer storage.
Makes 1 2/3 cups.
Variations:
Use 1 lime, tangerine, or orange in place of one lemon.

I made Meyer lemon marmalade earlier this year - without the vanilla bean. It is still pretty bitter - just within my tolerance level. (The grapefruit lemon marmalade I really don't like.) If I were to do it again I would peel the yellow part off. Then peel the pith off (discard) and take the flesh out of the segments. The segments are bitter also I think. Of course, we're now not following the recipe. However, I did find one on the net using the June Taylor method. What I just described above with just using the peel is what she means by "supremed". Good luck!

Here is a link that might be useful: http://wanderlustandappetite.blogspot.com/2010/01/meyer-lemon-marmalade.html

Oh, I would process the marmalade like normal and just put it in jars like she does.

I should have thought of that, Melly. I made that June Taylor Grapefruit-Lemon marmalade with supremed fruit and that does radically reduce bitterness.

Carol

Make lemon dust.

Thinly slice lemons, dehydrate until crumbly crisp. Pop the slices in a spice grinder with a pinch of salt and a pinch of sugar. Process until a fine dust.

I use this as a substitute for lemon zest (being in the Northeast, I typically don't have fresh lemons lieing around). Or I sprinkle this on freshly cooked fish or shrimp.

I also make clementine dust.

Great ideas. Keep them coming. Have the boys on the ladder pinking lemon!
Like the pixie dust idea and less bitter method.

Love my new book, Mes Confiture. Lots of recipes to use my lemons in. And, that strawberry lemonade concentrate from, was Ball Complete, looks amazing.
Also, I learned I can freeze the lemons whole. Makes them even juicier when thawed!
Still working on talking hubby into the extra freezer. Have two big fridges but never enough freezer room.

My lemons look and smell like orange BTW. Not a Meyer, much, much more orange. Any idea what variety they might be?