Lemon Meringue Cupcakes

Makes 12

Ingredients:
1 1/2 C flour
1 1/2 t baking powder
125 g butter
2 eggs
1 C sugar
1 t vanilla
zest of 1 lemon
pinch of salt


Lemon Curd:
1 egg + 2 additional egg yolks
juice of 1 lemon
1/2 C sugar
60 g butter


Meringue:
2 egg whites
1/4 t cream of tartar
1 C icing sugar


Method:
1. Beat butter and sugar until well combined. Gradually beat in eggs.
2. Sift in dry ingredients and incorporate until well combined.
3. Divide into 12 cases and bake for 13-18 minutes. Allow to cool.
4. To make the curd, beat all ingredients over a double boiler until thickened (like custard).
5. Cut the tops off each cupcake and place a spoonful of curd in the centre. Replace the top.
6. Beat the egg whites until stiff whilst gradually adding cream of tartar and icing sugar.
7. Pipe or spoon onto cupcakes and using a chef's torch, gently torch the surface of the meringue.