Lemon Muffin

In a separate bowl, sift together all the *dry ingredients (*a cup and a half of flour, a teaspoon of baking powder, and a pinch of salt) and set aside.
Get 4 eggs and separate the whites from the yolks.
Beat the egg whites till stiff and gradually whisk in a cup of sugar (preferrably, refined).
Mix in the yolks, 2 tablespoons of lemon juice (I used fresh lemons).
Fold in the dry ingredients and whisk till smooth.
Put the batter in waxed muffin cups and bake at at 150°C for 35 minutes.
Take out and top with butter. Add a dash of salt and dust lightly with confectioner’s sugar, if you prefer.
Serve with tea or coffee.