I was making a Meyer lemon meringue pie yesterday and discovered something interesting. The filling is 1/2 c Meyer lemon juice, 2 eggs, 3 egg yolks, 6 tablespoons sugar, & 6T unsalted butter, cut in pieces. While cooking to the recommended "coat the back of a spoon" consistency, a taste told me it wanted more. I took it to Hollandaise consistency, and it was one of the best tasting sweet sauces I have ever had. You folks with more imagination can probably think of lots of things to do with it. I'm working on that myself.