Lemon Meringue Cupcake Recipe

For the lemon curd, place the sugar and lemon juice in a heatproof bowl, then add the eggs and butter. Don’t allow the mixture to sit around; start whisking immediately as the sugar and acidity of lemons will start to cook the eggs.

Place the bowl over a pan of gently simmering water, but be careful that the bowl doesn't touch  the water. Cook over gentle heat, whisking all the time until butter melted and mixture has thickened. The mixture will continue to thicken on cooling. Place the curd in sterilised jar and put to one side while prepare the sponge.

For the cupcake sponge, preheat the oven to 180°C and line a cupcake tray with paper cases.

Cream the butter, sugar and vanilla seeds together in a large mixing bowl until pale, fluffy and well combined.

Crack in the eggs, one at a time, and beat until both are fully incorporated into the mixture.

Fold in the flour, candied lemon zest if using and lemon zest until well combined.

Place a couple teaspoons of batter in the bottom of the cases and add a teaspoonful of lemon curd to the middle of each cupcake and then cover with a little more mixture.

Bake the cupcakes in the oven for 15-20 minutes, or until they are pale golden-brown and spring back when pressed lightly in the centre.

For the meringue, make a sugar syrup by dissolving sugar in water over a gentle heat.

Whisk the egg whites until soft peaks and doubled in volume. Gradually add the sugar syrup while you continue to whisk, being careful that the syrup doesn’t touch the whisks/beaters. Keep whisking continuously, until the meringue mixture is thick and glossy and has cooled down – check by feeling the side of the mixing bowl.

Spoon the meringue in a piping bag and pipe some meringue on the top of each cake, using a blow torch, lightly brown the top of each cake to toast the meringue. Finish with lemon zest and sprinkling icing sugar.