Ingredients

• 6 tablespoons butter, softened
• 1 cup sugar, divided
• 2 eggs
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1/4 teaspoon lemon extract
• 1-1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 egg whites

Preparation

1. Preheat oven to 350°.
2. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in yogurt, lemon juice, peel and extract.
5. In another bowl, whisk flour, baking powder and baking soda.
6. Add to creamed mixture; stir just until moistened.
7. Fill greased or paper-lined muffin cups three-fourths full.
8. Bake 17-19 minutes or until toothpick inserted in center comes clean.
9. Remove from the oven. Increase oven setting to 400°.
10. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form.
11. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved.
12. Continue beating until stiff glossy peaks form.
13. Spread or pipe meringue onto muffins.
14. Bake 6-8 minutes longer or until meringue is golden brown.
15. Cool 5 minutes before removing from pan to a wire rack.
16. Serve warm.
17. Refrigerate leftovers.

Yield: 1 dozen.