1/2 c. butter
1/2 c. sugar
2 eggs, separated
1 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 c. fresh lemon juice, grated lemon rind
Additional sugar for topping (opt.)

Cream butter and sugar until smooth. Stir in egg yolks. Beat until light. Mix flour, baking powder and baking soda. Add to creamed mixture alternately with lemon juice. Beat egg whites until stiff. Fold into muffin mixture along with 2 teaspoons lemon rind, mixing just until ingredients are blended. Fill buttered muffin tins about 3/4 full. Sprinkle each muffin with a bit of additional sugar, if desired. Bake at 375 degrees for 20 to 25 minutes or until muffins are golden.