Lemon Cupcakes

1. Preheat the oven to 350°F / 180°C and line a standard cupcake tin with paper liners.
2. Sift together the flour, baking powder, baking soda, and salt.
3. In a large bowl or stand mixer fitted with the paddle attachment, cream the butter, sugar, and lemon zest for about 3 minutes until smooth and creamy.
4. Add the eggs and vanilla, then beat for about 3 minutes until the mixture is pale and fluffy.
5. Alternate adding the dry ingredients and the milk mixed with lemon juice until a smooth batter forms.
6. Fill the liners about 3/4 full.
7. Bake for about 18 minutes, until golden and a toothpick inserted in the center comes out clean.
8. Let cool slightly, then transfer to a wire rack to cool completely.

Lemon Curd

1. Follow my lemon curd recipe, using any remaining egg yolks from the Swiss meringue and adding 1 whole egg.
2. Let the curd cool completely, then remove the center of each cupcake and fill with lemon curd.

Swiss Meringue

1. Place the egg whites and sugar in a heatproof bowl or the bowl of your stand mixer.
2. Set over a saucepan of simmering water and heat, stirring constantly, for about 4 minutes until the sugar is fully dissolved (131°F / 55°C).
3. Transfer to the mixer fitted with the whisk attachment and whip for 7–10 minutes until stiff, glossy peaks form.
4. Pipe the meringue onto the cupcakes, torch lightly, then chill for 1 hour before serving.