Lemon Meringue Muffins

Preheat oven to 350°. In a large bowl, cream butter and 2/3 cup sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Beat in yogurt, lemon juice, peel and extract.

In another bowl, whisk flour, baking powder and baking soda.

Add to creamed mixture; stir just until moistened. Fill greased or paper-lined muffin cups three-fourths full.

Bake 17-19 minutes or until toothpick inserted in center comes clean.

Remove from the oven. Increase oven setting to 400°.

Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.

Spread or pipe meringue onto muffins.

Bake 6-8 minutes longer or until meringue is golden brown.

Cool 5 minutes before removing from pan to a wire rack.

Serve warm. Refrigerate leftovers.