With the glut of Meyer lemons in my neighborhood (my backyard, plus several neighbor’s trees), I’m inclined to make huge batches of lemon curd to give away. Lemon curd is wonderful, but it leaves me with a lot of egg whites. And the Meyer lemons keep coming (I’m not complaining).

Ever since I made meringue for this cake I’ve been thinking I should make up another batch. It’s pretty simple, and they’re delicious. This recipe differs a bit from the one in the cake in that it’s made using an Italian meringue. The sugar syrup is heated before adding it to the egg whites. It’s an extra step but the advantage is that the meringue is more stable and takes well to flavorings in the syrup. And oh, these meringues. They’re so well-suited for Meyer lemons because after one goes in your mouth, all of the heady floral sweetness that defines the best of the lemons comes through loud and clear. Delicious.

• Meyer Lemon Meringue Kisses (Piece of Cake)