grated Organic lemon zest (save lemon for juicing)
fresh squeezed Organic lemon juice
Preheat the oven to 375 degrees; grease 36 mini-muffin cups with Organic butter.
Cream Organic butter and sugar until very smooth. Lightly beat egg yolks then combine with creamed butter/egg mixture and beat together until nice and frothy.
Beat the Organic egg whites until stiff and then fold them, along with the Organic lemon zest, into the flour/cream mixture.
Divide the mixture equally among the greased mini-muffin cups, and bake for 15-18 minutes or until wooden toothpick inserted in the center comes out clean. Remove from oven and turn out onto cooling rack.
Serve warm or at room temperature ... either way, our guests can't get enough of them!
In a separate bowl, combine the unbleached Organic flour, aluminum-free baking soda and sea salt. Alternate adding portions of flour mixture and the Organic lemon juice into the creamed Organic butter mixture. Mix well after each addition.