And one of the most obvious uses: Lemon Icebox Pie.

1 can cm, 2 egg yolks, about 1/2 cup of lemon juice (or lime juice), stir together, put into a baked pie shell. (Regular pie shell, not graham cracker crust, which makes this pie too sweet.) Whip the leftover egg whites, add a tablespoon or two of sugar and continue beating, then spread over the pie, bake until meringue is lightly brown. Cool, then refrigerate. (Never whipped cream as topping--please. )

I don't even allow myself to think about this pie. (Fortunately, there are never any leftovers to be tempted by.)