Prepare egg yolks by separating from egg whites (straining through your fingers seems to be the quickest and easiest way).
Place egg yolks in blender and start the blender on a low setting.
Slowly pour melted butter into blender through hole in top of cover (while still blending at a low setting).
Add lemon juice and blend mixture until smooth.
Note: You can refrigerate extra hollandaise sauce. Place plastic wrap directly ontop of extra sauce to prevent from forming a skin.