Lemon cupcakes with lemon curd filling and meringue topping.
Put a pan with water to simmer on the stove.
In a heatproof bowl, mix the sugar, flour, salt, lemon juice, and zest and mix well. Add the water, egg yolks, and butter.
Set on top of the pan of simmering water and stir constantly with a wisk until thickened and smooth. About 20 minutes
Let cool and set aside.
Preheat oven to 350º F.
In one bowl, mix the flour, baking powder, salt, and lemon zest.
In a second bowl, cream the sugar and butter with a mixer until light and fluffy. Beat in the eggs one at a time. Making sure each egg is mixed before adding the next. Add lemon juice and mix well.
Add the flour mixture from the first bowl and mix until the batter is smooth.
Fill 12 cupcake wrappers equally with the mixture and cook for 15 minutes or until the cupcakes are golden on top.
Remove from oven and cool.
Add a pinch of salt to the egg whites and beat until they start to stiffen. Add in the sugar gradually and continue to beat until you get nice stiff peaks.
Using an apple corer or a knife, remove a little hole from the center of each cupcake and fill with about a teaspoon full of lemon curd.
Drop or pipe a tablespoon or 2 of the meringue on top of the cupcakes. Dust with a little extra sugar if desired and set in the oven for another 5-7 minutes or until golden.
If you have it, use a torch to burn those meringue edges
Let cool & enjoy.