Lemon Curd Cupcakes

Preheat the oven to 180°C (160°C, 350°F, gas mark 4). Sit 12 paper cases into a muffin tin.

Cream together the butter, sugar and vanilla extract together in a large mixing bowl until pale and fluffy. This is easier to do with an electric whisk.

Add the eggs, one at a time, and beat until fully incorporated. If the mix starts to curdle add a little of the flour.

Fold in the flour and lemon zest until well combined.

Spoon into the cupcake cases. Add a teaspoonful of lemon curd to the top of each cupcake.

Bake for 15-20 minutes or until golden brown and lightly springy. Remove the cakes from the tin and leave to cool on a cooling rack.

For the meringue topping, whisk the egg whites until soft peaks form when the whisk is removed. Gradually add the sugar, whisking until stiff peaks are formed. The mixture should be thick and glossy.

Preheat the grill.

Pipe the meringue over the cupcakes and grill for 2-3 minutes, or until the meringue is golden-brown. Do not turn your back on these little cakes, the meringue can burn very quickly . If you are one who like gadgets, you could also brown the meringue with a blow torch.