Preheat oven to 350 F. Grease ten 4x2-1/4" loaf pans. From lemons, grate peel, and squeeze 1/4 C. lemon juice. In large bowl, mix all-purpose flour, sugar, baking powder and salt. With pastry blender or two knives, butter until mixture resembles coarse crumbs. Stir in 1 Tbs. lemon zest. In bowl beat eggs, milk and lemon juice; stir into flour mixture just until flour is moistened. Spoon evenly into pans; top with remaining lemon peel. Place loaf pans on a baking pan for easier handling. Bake 35 - 40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks.