Lemon Meringue Cupcakes

Add the butter, sugar, lemon juice, lemon zest, egg yolk in a glass bowl. rnplace it on a double boiler or on a pan with simmering water. Keep whisking the ingredients.
Remove it from the heat once you notice that the mixture is slightly thickening. rnLet it cool.
Lemon Cupcakes: Preheat the oven to 180 degrees celsius. Line the muffin tin with cupcake liners. Cream the butter and sugar until light and fluffy. rnBeat in one egg at a time.
Add the lemon juice, lemon extract and lemon zest.
Sift the flour and baking powder and add it into the mixture. rnAdd milk and mix thoroughly.
Fill in the cupcake liners with the cupcake batter to about 2/3rd of the liner or use an ice cream scoop.
Bake for about 15-20 minutes, check from about 18 minutes. Using a tooth pick or a skewer check if its baked through. rnOnce baked, let it cool on cooling rack.
After its cooled, using a cupcake corer or a knife or back of a spoon, remove the center of the cupcakes and fill it with the lemon curd.
Toasted Meringue Frosting:rnAdd cream of tartar to egg whites and beat till soft peaks.
Add the icing sugar once there are soft peaks. Beat until stiff peaks.
Frost the lemon curd filled cupcakes with meringue frosting and you can toast them with a blow torch if you have one.
I don't and in case you don't, you can crank up the heat on the top grill of the oven and pop the cupcakes in for a minute. (keep a close eye, as they go from toast to burnt in seconds!) Happy Baking!