Lemon Meringue Cupcakes

Method

• Step 1
  Lemon curd: Melt butter and sugar together in a bowl over a pot of simmering water. Whisk in eggs and lemon juice, stirring constantly.
• Step 2
  Cook over medium heat, stirring occasionally until mixture coats back of spoon. Refrigerate until cold.
• Step 3
  Lemon cake: Preheat oven to 180C.
• Step 4
  Cream the butter with sugar until it is light and fluffy.
• Step 5
  Add lemon rind and juice, and mix well. Beat in the eggs, one at a time, until combined.
• Step 6
  Sift flour and baking powder together and add to the mix, alternately with the milk.
• Step 7
  Spoon into 12 lined muffin tins, filling almost to the top.
• Step 8
  Bake for 25 minutes until cakes are lightly browned and cooked when tested with a skewer. Remove from oven and cool on wire racks.
• Step 9
  When cool, scoop a small piece of the cake from out of the top using a knife and add a spoonful of lemon curd. Place back into muffin tray.
• Step 10
  Meringue: Beat egg whites until stiff, then gradually add sugar until glossy and stiff. Put meringue in pipping bag and pipe over the top of cupcakes covering the curd.
• Step 11
  Sprinkle extra sugar over the top of cakes to make meringue go hard.
• Step 12
  Return cakes to the oven for 5 minutes or until the meringue is light brown.