Step 1

Lemon curd: Melt butter and sugar together in a bowl over a pot of simmering water. Whisk in eggs and lemon juice, stirring constantly.

Step 2

Cook over medium heat, stirring occasionally until mixture coats back of spoon. Refrigerate until cold.

Step 3

Lemon cake: Preheat oven to 180C.

Step 4

Cream the butter with sugar until it is light and fluffy.

Step 5

Add lemon rind and juice, and mix well. Beat in the eggs, one at a time, until combined.

Step 6

Sift flour and baking powder together and add to the mix, alternately with the milk.

Step 7

Spoon into 12 lined muffin tins, filling almost to the top.

Step 8

Bake for 25 minutes until cakes are lightly browned and cooked when tested with a skewer. Remove from oven and cool on wire racks.

Step 9

When cool, scoop a small piece of the cake from out of the top using a knife and add a spoonful of lemon curd. Place back into muffin tray.

Step 10

Meringue: Beat egg whites until stiff, then gradually add sugar until glossy and stiff. Put meringue in pipping bag and pipe over the top of cupcakes covering the curd.

Step 11

Sprinkle extra sugar over the top of cakes to make meringue go hard.

Step 12

Return cakes to the oven for 5 minutes or until the meringue is light brown.