1/2 c. butter
1/2 c. sugar
1 tbsp. grated lemon rind
2 eggs, separated
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. lemon juice
1 tbsp. sugar
1 tsp. nutmeg
1/4 c. chopped nuts

Cream butter. Gradually add sugar and lemon rind beating until light and fluffy. Add egg yolks one at a time mixing well after each. Sift together flour, baking powder and salt. Add flour mixture alternately with lemon juice, mixing just until blended. Beat egg whites until stiff peaks form. Fold egg whites into batter. Spoon into 12 greased muffin cups. Sprinkle with combined sugar, nutmeg and nuts. Bake at 375 degrees for 20 to 25 minutes.