1/2 c. butter
1/2 c. sugar
2 eggs, separated
1/4 c. fresh lemon juice
Grated lemon rind
1 c. all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
Sugar for topping

Cream butter and sugar until smooth, stir in egg yolks and beat until light. Mix flour, baking powder and baking soda. Add to creamed mix alternately with lemon juice. Beat egg whites until stiff. Fold into muffin mix along with 2 teaspoons of 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. Cool and remove from tins and cool completely. Serve as is or invert, sprinkle with additional grated lemon rind and serve. Makes 12.