Step 1

Preheat oven to 160C and line a 6 hole muffin tray with cafe style muffin wraps. Alternatively, use 6 x 1 cup ramekins, greased well.

Step 2

Cream sugar and eggs. Whisk in cream until sugar is dissolved and mixture is thick and smooth.

Step 3

Stir in sifted flour and baking powder.

Step 4

Evenly distribute mixture into tray and bake for 25-30 minutes.

Step 5

Remove from tray and allow to cool.

Step 6

Lemon syrup filling: Heat the lemon juice and butter in a pan until bubbling.

Step 7

Add the sugar and eggs, whisking vigorously to prevent eggs cooking quickly and becoming lumpy. Continue to whisk until mixture thickens slightly.

Step 8

Remove from heat when texture is glossy and slightly thickened.

Step 9

Cut a hole in the centre of each cake and scoop out some of the cake mixture, retaining a portion for the lid. Pour in the lemon mixture and replace the lid.

Step 10

Meringue: Use a dry mixing bowl and electric beaters to beat the egg whites until soft peaks form. Add the sugar a little at a time, waiting for the sugar to dissolve before adding more.

Step 11

Continue to beat until the mixture is glossy and holds a firm peak.

Step 12

Using a piping bag or a tablespoon, put the meringue onto the top of each cake.

Step 13

Brown with a kitchen blow torch or alternatively, place under the grill for a minute or two until golden.