|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Eggs||4 , separated, whites beaten|
|Flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon peel||2 Teaspoon|
In a bowl cream butter or margarine and sugar until smooth.
Add egg yolks, beat until light.
Sift flour with baking powder and salt; add alternately with lemon juice, mixing after each addition.
Do not overmix.
Fold in stiffly-beaten egg whites and grated lemon peel.
Fill buttered muffin pans 3/4 full; bake in 375-degrce oven for 20 minutes or until done.