For the Sponge
110g/4oz butter, at room temperature
110g/4oz caster sugar
110g/4oz self-raising flour, sifted
2tsp lemon juice
1 Tbsp milk, optional
For the Filling
For the Meringue
2 large egg whites
110g/4oz icing sugar
Preheat the oven to 180C/gas mark 4. Line a 12 hole tin with cupcake cases.
Cream together the butter and sugar until light and fluffy.
Gradually beat in the eggs.
Add the lemon juice and lightly fold in the flour.
Loosen the mixture with the milk if needed – the mixture should drop easily off the spoon. Divide the mixture evenly between the cupcake cases.
Bake for 20 minutes until risen and lightly golden.
Leave to cool in the tin.
Turn the oven down to 170C/gas mark 3.
Using a cake corer (I was recently given one so I’m showing off :-)) or a sharp knife cut a hole in the centre of each cupcake and fill the hole with lemon curd.
To make the meringue, place the egg whites and icing sugar into a clean, dry, heatproof bowl.
Bring a saucepan of water to a gentle simmer and place the bowl over the saucepan, making sure the bottom of the bowl does not touch the water.
Whisk with an electric hand mixer on slow to combine, then on high speed until the mixture holds its shape and forms soft peaks. Take the bowl off the heat and continue whisking until cool.
Spread or pipe the meringue over the cupcakes, making sure you go right to the edge of the cases to cover the cupcake completely.
Return the cakes to the oven for 20 minutes until lightly golden and set.