Whenever I visit my friends in California, I always fill half of my suitcase with meyer lemons from their backyard before I return. I came up with this to finish off the very last of my recent harvest. Thinly-sliced meyer lemons sweeten in the heat of the oven, but the little punch of bitter rind play nicely against the salty-sweet topping on this airy, crusty focaccia. Totally addictive.

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