Lemon Meringue Cupcakes

Ingredients:
115g butter
100g caster sugar
2 eggs
115g self-raising flour
grated zest & juice of one lemon
3 tablespoons lemon curd
to decorste:
150g cater sugar
2 egg whiles

makes 12 cupcakes

Preheat the oven to 180c, then line a muffin tin with 12 cases.

Beat butter & sugar together in a bowl until pale & fluffy. Bent in the eggs one at a time. Sig t the flour into the mixture & fold in, then stir in the lemon juice & zest.

Spoon a dollop of the mixture into each muffin case & make an indentation in the center with a teaspoon. Drop in a dollop of the lemon curd, then top with the remaining cake mixture.

Bake for 17 minutes until risen & golden. Allow to cool.

To decorate, put the sugar & egg whites in a bowl & set over a pan of simmering water. Whisk constantly for about 5 minutes until the mixture is thick & glossy & stands in peaks. Use a piping bag to pipe a whirl onto the top of each cake. Leave to set for at least 30 minutes, longer if you want a firmer meringue.