In a stand mixer cream butter and sugar until pale and creamy.
Add eggs 1 at a time and beat for 30 seconds after adding each one and for another minute after they've both been added until well incorporated. Use a spatula to scrape down the sides if necessary. Add vanilla and mix in.
Mix flour and baking powder together in a separate bowl.
Add half the flour mixture and half the milk to the batter and beat slowly until combined.
Repeat with the remaining flour and milk.
Add lemon zest and mix for 30 seconds.
Scoop the batter evenly into 12 lined muffin tins and bake at 180°C for 18-20 minutes until a toothpick inserted comes out clean.
Place cupcakes on a cooling rack and allow to cool completely.
Lemon curd
In a small pot whisk together egg yolks, sugar, lemon juice and zest. Cook over a low-medium heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon (about 10 minutes).
Remove from the heat and stir in the butter until melted.
Using a sharp knife or an apple corer, remove a 1-2cm core from the middle of the cupcakes. You can remove as much of the cupcake as you like, depending on how much lemon curd you want in the middle.
Spoon about 1 tablespoon of lemon curd into the cupcakes and set aside while you make the meringue.
Meringue
In a stand mixer, whip the egg whites until light and fluffy, about 3 minutes. With the mixer on low speed, slowly add the sugar and vanilla extract, and continue to whip until the meringue holds stiff peaks.
Scoop the meringue on top of the filled cupcakes, using a spoon to create patterns in the meringue.
Turn the grill on the oven onto 200°C. Place the cupcakes onto an oven tray and put them under the grill on the top shelf of the oven for about 4 minutes, turning the tray halfway through for even cooking. Keep a really close eye on them as the meringue can burn very quickly.
Allow the cupcakes to come to room temperature and serve.
Store in an airtight container in the fridge for a few days.
Nutrition Facts
Lemon Meringue Cupcakes
Amount per Serving
Calories
341
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Cholesterol
86
mg
29
%
Sodium
112
mg
5
%
Potassium
124
mg
4
%
Carbohydrates
53
g
18
%
Sugar
30
g
33
%
Protein
5
g
10
%
Vitamin A
400
IU
8
%
Vitamin C
3.5
mg
4
%
Calcium
50
mg
5
%
Iron
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.