The multi-faceted Meyer lemon
As a native East Coaster, I grew up thinking Meyer lemons were pure magic. My uncle would arrive for the holidays from the Bay Area with a 5-gallon Ziploc bag stashed in his suitcase. The sweetness was singular, the smell of pith and rind transcendent. We swooned. Now living in the land-of-plenty (of citrus), I am no less obsessed with the Meyer lemon. I use them in and on virtually everything: water and teas and cocktails and salad dressings; zested in baked goods and folded into cream cheese; whisked into marinades, spritzed over oysters, et cetera. Sometimes I just pick them up off the counter and inhale. Most recently, I distilled lemon and mandarin peels down to an oil for use in cleaning my house. Sub out the oranges for lemons in the recipe below, or combine the two!
Source: https://thetolerantvegan.com/easy-homemade-orange-oil-recipe/#mv-creation-14-jtrorange