@kellyromanych
I saw many good potential recipes out there. I ended up cutting the lemons and cooking in water a la recipes like this one:
https://www.simplyrecipes.com/recipes/meyer_lemon_marmalade/

But then instead of taking the time to use the pectin in the seeds and pith and cooking to the right jellying temp, I switched over to using the Pomona's pectin approach for orange marmalade they include in their basic instructions. It turned out quite tasty and it jelleyed right up!