Ingredients:

For the Muffins:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/2 cup buttermilk (or substitute with 1/2 cup milk mixed with 1/2 tablespoon lemon juice or white vinegar, let sit for 5 minutes)

For the Meringue:

• 2 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them lightly.
2. Make the Muffin Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, until well combined. Then, mix in the lemon zest and lemon juice until incorporated.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
6. Fill the Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Make the Meringue Topping: While the muffins are cooling, prepare the meringue topping. In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
9. Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat on high speed until stiff, glossy peaks form.
10. Top the Muffins with Meringue: Once the muffins are completely cooled, spoon a dollop of meringue onto each muffin, spreading it gently to cover the top.
11. Brown the Meringue: Preheat your oven's broiler. Place the muffins under the broiler for 1-2 minutes, or until the meringue is lightly browned. Keep a close eye on them to prevent burning.
12. Serve: Once the meringue is lightly browned, remove the muffins from the oven and let them cool for a few minutes before serving. Enjoy these delightful lemon meringue muffins as a special treat!

These muffins combine the tangy flavor of lemon with the light and airy texture of meringue, making them a delightful treat for any occasion. Enjoy!