Lemon Meringue Cupcakes

• 1/2 cup butter, softened
• 2 tsp lemon zest
• 3/4 cup granulated sugar
• 2 None large eggs
• 2/3 cup desiccated coconut
• 1 1/3 cups self-rising flour, sifted
• 1/3 cup milk
• -1 None Lemon Curd
• 4 None large egg yolks
• 1/3 cup granulated sugar
• 1 tsp lemon zest
• 1/3 cup lemon juice
• 3 tbsp butter
• None None Meringue Topping
• 4 None large egg whites
• 1 cup granulated sugar

1. Preheat oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
2. In a stand mixer, beat butter, lemon zest, sugar and eggs until light and fluffy. Fold in coconut then flour and milk. Distribute between paper liners and smooth surface. Bake for 20 mins, or until a skewer inserted into the center comes out clean. Let cool on wire racks.
3. Meanwhile, to make the lemon curd, place all ingredients in a small heatproof bowl set over a small saucepan of simmering water. Stir constantly until mixture thickens slightly. Remove from heat and cover surface directly with plastic wrap. Chill until cold.
4. Preheat oven to 425u0b0F. Cut a 3/4 inch deep hole in the center of each cupcake and fill with lemon curd.
5. To make the meringue, whip egg whites until frothy. Gradually add sugar, whisking until thick and glossy. Transfer to a piping bag fitted with a 1/3 inch plain tip. Pipe meringue onto cupcakes then arrange on a baking tray. Bake for 5 mins, or until meringue is browned lightly.

butter, lemon zest, sugar, eggs, desiccated coconut, flour, milk, lemon curd, egg yolks, sugar, lemon zest, lemon juice, butter, meringue topping, egg whites, sugar

Taken from recipes-plus.com/api/v2.0/recipes/35764 (may not work)