Betty Crocker's lemon pudding cake (the original version, not the cake-mix travesty) is good with Meyer lemons. I up the salt to 1 teaspoon and cook it for an hour or until nice and brown on top.
Shaker lemon pie (made with whole sliced lemons) is best with Meyers.
I bake fish with a method adapted from Richard Olney's Lulu's Provençal Table: layer an oval gratin dish with thin-sliced onions or fennel greens, lay a piece of halibut aboud 1.5-2" thick and big enough to fill the dish on top, splash some wine in the dish, sprinkle with salt, layer Meyer lemon slices on top, bake at 400 for half an hour.
First of all, I would immediately make Emily Luchetti's Lemon Squares. It needs more than a cup of fresh juice so you should need to use at least 5 lemons. This is my favourite lemon square recipe. http://www.recipezaar.com/411386
With the rind, you can make limoncello or candied lemon peel. You can juice the lemons and freeze it in ice cube trays and then toss the frozen cubes in ziploc baggies. That way, you can easily defrost a little at a time. You can make preserved lemons.
Make a lot of lemon curd and freeze it. This is a straightforward and reliable recipe:
Check out the LA Times article, 100 things to do with a Meyer lemon:
If all else fails, send some my way!
Oh, lordy. I would just die from joy.
Marmalade? Oodles of cocktails? Lemon meringue pie? I think I would do all three simultaneously. I adore marmalade, and citrusy cocktails, and lemon meringue pie was sent by the gods to ruin my waistline, so I'd probably use up a whole bunch that way! :) Good luck!
or send 'em to me ;)