It's easy to understand what botanical explorer Frank Meyer saw in the cheery citrus fruit he found in China in 1908. Thought to be a cross between mandarins and lemons, Meyer lemons (as they've come to be known) have a thin, smooth skin and an alluring fragrance. But the biggest draw is their taste -- wonderfully sweet with very little pucker. That means the whole fruit can be chopped and folded into salads, salsas, and desserts (unlike a regular old lemon).

Here, Meyer lemons star front and center in a fancy (but oh, so easy!) dessert made with light brown sugar and toasted almonds.

A whole chopped Meyer lemon goes into this chickpea and feta-cheese salad; choose organic, unsprayed fruit, since you're not removing the peel.

When a Meyer lemon is fully ripe, its thin, smooth skin should be a rich yellow-orange. Use these preserved lemons in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.

Meyer lemons are a great way to get your daily dose of vitamin C, one of nature's most essential antioxidants. This nonalcoholic "mocktail" also contains rosemary, which has been shown to improve memory.

Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic coffee cake.

This heart-healthy halibut recipe, topped with herbs and Meyer lemon-green olive salsa, was featured on "The Martha Stewart Show."

Endless layers of delicate crepes and creamy citrus curd are beautiful to behold and burst with the irresistible flavor of Meyer lemons. The candied lemons, crepes, and filling can all be prepared in advance and assembled just before serving.

The sweetness of Meyer lemon is the perfect complement to the saltiness of oysters.

This delicious cupcake recipe, featured on "The Martha Stewart Show," comes courtesy of Amy Berman of Vanilla Bake Shop.