1/2 tsp. butter 2 c. sugar 4 eggs 1/3 c. lemon juice 1 T. flour
Cream butter and sugar; add eggs singly. Beat until well blended after each addition. Add flour and mix well. Stir in lemon juice. Fill pastry lined muffin tins 2/3 full. Bake at 350º for 30 minutes or until golden. Will freeze.
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