1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
5 egg whites
1/2 cup milk
1 1/4 teaspoons lemon zest
1/3 teaspoon vanilla extract
1 cup white sugar
2 eggs
1 cup buttermilk
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix flour, baking powder, salt and lemon zest; fold into muffin batter. Spoon 2 pieces of the batter each into each muffin tin.
Bake in preheated oven until golden brown inside and bottom, about 30 minutes.
In a small bowl, stir milk into lemon zest mixture while the muffin is still warm. Place a spoonful of meringue on top of muffins while baking, and let crust set on top. Remove muffins from cup of oven; cool slightly to take on top of jar of whipped topping.
At the same time, mix sugar, eggs and buttermilk; pour mixture into freezer-safe plastic bag. Pour into cooled muffin tins.