• Preheat the oven to 375 degrees and line a muffin tin with cupcake liners.
• Make the lemon sugar by combining the granulated sugar and the zest of two lemons in a bowl. (set the zested lemons aside for the lemon glaze later) Rub the sugar and zest between your fingers to release the lemon oils. Set this bowl aside.
• Whisk together the flour and 2/3 cup of powdered sugar in a separate bowl and set this aside.
• Next, in an oil free and dry bowl add in the egg whites, cream of tartar, vanilla and salt. With a mixer on medium, begin to beat these ingredients together.
• After the egg mixture has been completely mixed, slowly add in the lemon sugar 1 tablespoon at a time. Mix slowly in between each added tablespoon. This should take 2-3 minutes to beat all the sugar in.
• Once all the sugar has been added to the egg mixture, turn the mixer on high and beat for 4-5 minutes until the mixture is fluffy.
• Lastly, fold in the flour and powdered sugar mixture to the fluffy eggs with a rubber spatula. Be careful to fold in the flour mixture gently so the eggs don't deflate.
• When the flour has been completely mixed in, scoop the batter into the lined muffin tin with a 1/4 cup measuring cup.
• Bake for 14-16 minutes. Then, crack the oven door and allow the muffins to cool inside the cracked oven for another 15 minutes.
• While the muffins are baking, make the lemon glaze.
• Once the muffins are completely cooled, drizzle on the lemon glaze.
• For even more decadent flavor, serve the muffins with your favorite jam!

Lemon Glaze

• Combine 3/4 cup of powdered sugar with 2 tablespoons of lemon juice in a small bowl. Whisk them together until the desired consistency is achieved; adding more lemon juice if needed. You want the glaze to pourable but not too runny so it will stick to the muffins.