2 Cups unbleached flour
1/2 Cup sugar, plus 2 Tablespoons sugar
1 Tablespoon baking powder
1 Teaspoon salt
1/2 Cup butter
1/2 Cup fresh lemon juice
2 Tablespoons of Meyer lemon zest
12 Thin 1/4 inch slices of Meyer lemons
4 Tablespoons of softened butter
1/3 Cup of sugar
1/3 Cup of flour
In a separate bowl, combine the above and with your fingertips mix until incorporated and crumbly. Set aside.
Heat oven to 350 degrees. Spray muffin tins (or line with papers). Combine flour, 1/2 cup sugar, baking powder, zest and salt; blend well. Melt butter and cool. Stir in lemon juice and eggs. Stir egg mixture into dry ingredients and blend until well moistened. Spoon into greased muffin tins, sprinkle top of batter with 2 tablespoons streusel topping. Place one lemon slice on top of each muffin.
Bake 15-20 minutes until lightly browned, but do not over bake!