2 c. unsifted flour
2 tsp. baking powder
1/2 tsp. salt
1 c. butter, softened
1 c. sugar
4 eggs, separated
1/2 c. lemon juice, fresh or concentrate

TOPPING:

1/4 c. fine chop nuts
2 tbsp. light brown sugar
1/4 tsp. nutmeg

Stir together the flour, baking powder and salt. Beat butter and sugar until fluffy, add egg yolks and beat until light. Gradually add lemon juice alternately with dry ingredients. Do not overmix. Beat egg whites stiff, fold in 1/3, then fold in the rest.

Fill paper baking cups or greased muffin tins. Bake at 375 degrees for 15 to 20 minutes. Cool for 5 minutes then remove from pans. Serve warm. Makes 1 1/2 dozen.