When we buy them we just eat them whole. The skin is sweet with a slight bitterness, but they're good on their own.

recipeexchange.tribe.net/threa...8542d3

sliced thinly they are very pretty: floating in lemonade or cocktails, or in hot cider.
added into jams, chutneys, fruit cobbler, lying on top of lemon/lime curd tarts (or tartlettes).

look/taste great with other brightly colored, autumnal things: cranberries for example, also in fruit salad - lotta punch for little work & expense. great color, complex flavor, and they're small so if someone doesn't like them they're easy to avoid!

if serving to others i recommend slicing because sometimes they have seeds, and the bitter edge can be too much for some people in large quantities, plus they look really nice in little slices, for very little effort.
i usually pop one in my mouth, slice four for the recipe, pop one in my mouth... *grin*