Step 1

Preheat oven to 180C/160C fan forced, then line twelve 125ml (1/2 cup) muffn pans with paper cases.

Step 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. Divide among prepared pans. Bake for 20 minutes or until a skewer inserted into the centre comes out clean.

Step 3

Meanwhile, for the curd, combine the egg, butter, rind, juice and sugar in a saucepan over medium-low heat. 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. Remove from heat. Transfer curd to a bowl. Cover with plastic wrap. Place in fridge for 1 1⁄2 hours to chill.

Step 4

Use a small serrated knife to cut a 4cm-wide, 2-3cm-deep cone from the centre of each cupcake. Spoon lemon curd into holes.

Step 5

For the 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.

Step 6

Use a piping bag with a 1.5cm plain nozzle to pipe meringue over cupcakes. Use a cook’s blowtorch to lightly toast the meringue (see Notes).