1 c. Butter, softened
1 c. Granulated Sugar
4 Eggs, separated
2 c. Flour
2 tsp. Baking Powder
3/4 tsp. Salt
1/2 c. Fresh Squeezed Lemon Juice
2 tsp. Lemon Zest

Cream butter, sugar and egg yolks until light in color.
In a glass or stainless steel bowl beat eg whites until stiff peaks form.
In a small bowl combine flour, baking powder and salt.
Add flour mixture to creamed mixture alternately with lemon juice.
Fold in egg whites and lemon zest.
Careful not to over mix.
Spoon into greased or paper lined muffin tins 2/3 full.
Bake 15-18 minutes at 375°F.