Ron - What's a Meyer lemon? Are they different than other lemons?

As for ideas for using lots of lemons....

lemon curd is delicious
lemonade perhaps?

Do this, and soon-
Find a large,clean glass or ceramic jar or crock with a lid that will fit inside your refridgerator.
Buy a large ish bag of sea salt,kosher salt or other additive free salt. Wash your lemons, then remove the stem and blossom ends, and slice them more than three quarters of the way through from one end, rotate the fruit a half turn and do the same from the other end. I know it's hard to visualize this, but just try it a few times and you'll see what I'm suggesting.
Anyway, opening up the cuts,pack a few tablespoons of salt in each cut, and put the salt stuffed lemons into the jar. When it gets full, crush them down and pack in more salt stuffed lemons until you can't get anymore in there. The jar should have lots of juice in it as well once you've crushed it down. Pour a little olive or other vegetable oil in on top to keep the air off, and clap a lid on. Store the jar in your refridgerator until two months have passed, then open your jar and take out a couple of the lemons. You'll find they have become a sort of mild lemon pickle, which is used in Moroccan cuisine, and across North Africa in Stews and Tajines.
For more information, consult a Moroccan or Algerian cookbook, or look up Preserved Lemons on the internet. Good Luck!

I fourth the preserved lemon option. They're great kitchen fodder.

Ok, this sounds totally weird, but it's really good. It is supposed to be some kind of liver cleansing thing or something like that, but it tastes great.

blend a whole lemon with some fruit juice, apple, grape or whatever you got I guess. While it's blending pour in a bunch of olive oil. At least a couple of tablespoons. Strain through a strainer and drink. It's rich, yet refreshing and different.

One other great thing to do is to freeze the juice as ice cubes. Lemons are expensive. Might as well stock up!

Um, make lemonade?

Also, lemoncello is possibly the tastiest drink ever and all you need is lemons, vodka, and lots of time to let it sit. Look it up! It's a good reason to have some friends over to make something tasty.

Lemon Curd! I love lemon curd, it's like my favorite thing ever. You can even can it if you have enough, and it'll last forever.

Lemon Drops. Perfect drink for spring and summer.

Lemon Meringue Pie. Or Lemon cakes. I've got a recipe around somewhere for a Lemon (Fresh) Ginger (Fresh Ground) White Pepper bundt cake that's fantastic.

Homemade lemon curd. Great on neutral-tasting cookies with a bit of whipped cream. Or mixed with peppers into sweet & sour style sauces.

Sections of lemons thrown into the blender with sections of most any other kind of citrus - or berry or all sorts of fruit - along with some vanilla yogurt and a bit of milk and some ice cubes for smoothies.

Meyer lemon ice cream! There's a recipe for it in the Terra cookbook.

roast chicken w/ lemon

you can make this (more authentically) with preserved lemons, but I usually use thinly sliced fresh lemons. I use chicken parts already split, but you could also use a whole chicken. And it's a great way to use that Le Crueset oval dutch oven!

Rub salt and pepper on your chicken parts, then brown them in batches, skin-side down in a little olive oil. They will render a lot of fat once they get going, so you don't need that much oil. Arrange all of the chicken pieces in the same iron skillet or dutch oven, skin side up now. You might want to pour off some of the fat first if there's a lot. Pour about an inch of chicken stock over the chicken, then sprinkle with paprika. Top the chicken with thinly sliced lemons and sprinkle with a little more paprika. Roast at 375˚ for ~20 minutes for parts or about an hour if you're using a whole chicken. Use a lid for moist, stew-y chicken, or go without a lid for a nice roasty brown finish. Yummy additions to add to the broth around the chicken before you transfer it to the oven, if you feel so inclined: green olives, baby potatoes, artichoke hearts, whole garlic cloves.