A great use for Meyers is preserved lemons, especially with commercially grown (or new-crop home-grown), which have thin skins.
Well, after all this rigamarole I’m not sure I actually like Meyer lemons very much. The zested ones have an almost dusty attic smell to them, and I don’t really care for the juice or flesh (although I might try to use up the last two for a zingy dressing of sorts).
Maybe I just like regular ole lemons more 
A dusty attic smell sure ain’t right. They’re usually very fragrant in a pleasant way.
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I’ll smell the non-zested ones. Maybe they smell better.
“Dusty attic” doesn’t sound right. And as for the juice - it’s less astringent than regular lemons, so if you’re a fan of lemon (as I know you are) it might be too mild for you?
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Something is definitely off then! They should smell like a slightly more fruity/sweet lemon and same for the flavor. How disappointing for you.
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Maybe it’s my nose? They’re perfectly ripe, not gone bad or anything. I just took one out of the fridge but TBH it smelled like nothing, as it is likely too cold.
I’ll see what I can do with the remaining two 
Try a scratch and sniff.
One scratch is usually all I need to confirm a lemon is a Meyer. The flavor may not be as classically tart, but the aroma makes me swoon. Luckily for me, they are extremely local, have only one (or less!) previous owner!
OTOH, not too many attics in these parts. Maybe attics smell like Meyer lemons!
One of the things that contributed to Meyers being seasonal and expensive is that they don’t store and ship as well as others.
@linguafood , do you know how these find their way to were you got them?
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They’re a product of the U.S.A., distributed by Sunkist & purchased at the local Giant.
I just did a scratch & sniff with my microplane, and I am not getting a wonderful aroma. Still kinda dusty-ish. Like an old rag
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LOL, I wish. Attics in every house around here, and their scent is way more dusty and musty than Meyer lemon.
Yeah, that’s not right. Meyers don’t store and ship well because they’re naturally softer than Eurekas. But they’re tons more fragrant, and have a really nice, more complex flavor provided you’re not expecting the same level of acidity.
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I vote for mold.
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As an aroma descriptor? Sure. But there is zero mold on these suckers. They’re nice and yellow and not mushy
I was inspired! Another batch of posset
Since they’re Meyers, as described by ATK, I add a1/4 tsp “citric acid solution” to increase the acidity.
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I think it’s possible there are mold spores on the rind that are detectable to your nose but not your eyes. Because I am part raccoon, I always wash my citrus with dish soap as soon as I get it home. Maybe give this a shot?
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Next time, point your ice cream man to this recipe. It is amazing.
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Maybe they were stored unripe for a long time then ethylene-ripened and not cleaned before being sold 
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Lemonade. Half Meyer; half regular lemons. Sugar melted in watwr.
Welcome back! I was hoping for more savory suggestions, but it would appear that Meyers in particular lend themselves more to sweet applications.
Maybe a Meyer lemonade in the summer!
I doubt you’ll find Meyers in the summer on the east coast. Commercially grown Meyers are a winter crop, except in California (and possibly a few other places). Our backyard trees in the more temperate places like the Bay Area actually bear twice a year.
