Lemon Muffins with Meringue

6 Tablsp butter     1 cup sugar - divided

2 eggs     1/2 cup plain yogurt

2 Tablsp lemon juice     1 Tablsp grated lemon peel

1/4 teasp lemon extract      1 1/3 cups flour

1/2 teasp each:  baking powder, baking soda      2 egg whites

Cream butter and 2/3 cup sugar until lt and fluffy.  Add eggs one at a time and

beat well.  Add in yogurt, juice, peel and extract.  Combine dry ingredients and

beat until moistened.  Fill 12 paper lined muffin cups 3/4 full.  Bake at 350 for

18 mins.  Beat egg whites until soft peaks form, gradually beat in remaining

sugar until stiff.  Top each muffin with meringue and bake another 5-8 minutes.