Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well.
Put egg yolks and 2 T. lemon juice in blender; cover and blend to combine . Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in the bottom of the saucepan.
Blend until creamy sauce forms. Season to taste with salt, pepper and more lemon juice, if needed. Serve immediately.
To build the Benedict: toasted English muffins, sautéed crab cakes, a poached egg and all drizzled with spicy Hollandaise sauce.