I finally made my first recipe from Gina DePalma's Dolce Italiano.
I have an overload of Meyer Lemons, so I decided to try using half regular lemons, and half Meyer in the recipe. You use EVERY part of the lemons, so Gina recommends using ones without too thick a rind. I used two smaller tart pans, from one batch of pasta froglia and one recipe of filling. The result was one tart for us, and one for a friend.
Tangy and delicious!
See the little chunks of orange-colored Meyer Lemon rind?
Delicious with whipped cream: