You guys. I have just made Melissa Clark's pasta with fried lemons. You make pasta which you toss with butter and Parmesan, but before you boil the pasta, you blanch some lemon slices in the water first. You fry the lemons with a pinch of sugar while the pasta cooks, and in the end toss them in with some additional zest and juice. I was worried that the lemons would be weird and bitter, since you eat them peel and all, but they were so so good! They were just a bit chewy and unbelievably sweetly lemony fragrant, not bitter at all! I don't know how this would come out with regular lemons (I happened to have Meyer lemons) but I definitely want to try this again. I wish I'd made more!