Ingredients

• Cakes
• 125g butter, at room temperature
• 155 (3/4 cup) caster sugar
• 2 tsp finely grated lemon rind
• 2 eggs
• 150g (1 cup) self-raising flour
• 150g (1 cup) plain flour
• 125ml (1/2 cup) milk
• Lemon Curd
• 1 egg, lightly whisked
• 50g butter
• 2 tsp finely grated lemon rind
• 60ml (1/4 cup) lemon juice
• 100g (1/2 cup) caster sugar
• Meringue
• 4 egg whites
• 215g (1 cup) caster sugar

Instructions

1. Cakes: Preheat oven to 180C/160C fan-forced, 350F, then line twelve 125ml (1/2 cup) muffin pans with paper cases.
2. Use electric beaters to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the flours and milk, in alternating batches, until just combined.
3. Divide among prepared pans. Bake for 20 minutes or until a skewer inserted into the centre comes out clean.
4. Stand in muffin tray for 5 minutes then transfer to a wire rack and cool.
5. Lemon Curd: Meanwhile, combine the egg, butter, rind, juice and sugar in a saucepan over medium-low heat.
6. Cook, stirring, for 2 minutes or until butter melts. Increase heat to medium. Cook, stirring constantly, for 3 minutes or until mixture boils and thickens.
7. Remove from heat. Transfer curd to a bowl. Cover with plastic wrap. Place in fridge for 1 1/2 hours to chill.
8. Use a small serrated knife to a cut a 4cm-wide, 2-3cm-deep cone from the centre of each cupcake.
9. Spoon lemon curd into holes.
10. Meringue: Whisk the egg whites in a clean, dry bowl until soft peaks form. Continue whisking, gradually adding sugar, 1 tbs at a time. Continue whisking until sugar dissolves.
11. Use a piping bag with a 1.5cm plain nozzle to pipe meringue over cupcakes.
12. Use a cook's blowtorch to lightly toast the meringue.
13. If you haven't got a blowtorch, bake on an oven tray at 220C/200C fan forced, for 3-5 minutes or until meringue is toasted.