Preheat oven to 375 degrees. Sift together flour, baking owder and salt. In a large bowl, cream the butter; gradually add 1/4 cup sugar, beating until light and fluffy.

In a separate bowl, beat egg yolks with an electric mixer until thick and light in color; stir into creamed butter. Add dry ingredients alternately with lemon juice.

In another bowl using clean beaters, beat egg whites until foamy; gradually add the remaining 1/4 cup sugar, beating until soft peaks form.

Gently fold egg whites and lemon peel into the batter.

Spoon into 8 paper-lined 2 1/2-by-11/4-inch muffin cups, filling about three-quarters full. Top with cinnamon sugar.

Bake 18 to 20 minutes, or until lightly browned.

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