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## **Instructions**
### **Step 1: Make the Lemon Cupcakes**
1. **Preheat oven to 350°F (175°C).** Line a **12-cup muffin tin** with cupcake liners.
2. In a bowl, whisk together the **flour, baking powder, and salt**. Set aside.
3. In a separate bowl, beat the **butter and sugar** together until light and fluffy (about 2 minutes).
4. Add the **eggs**, one at a time, then mix in the **vanilla extract and lemon zest**.
5. Gradually mix in the **flour mixture**, alternating with the **milk and lemon juice**, until just combined.
6. Divide the batter evenly into the cupcake liners, filling each about **¾ full**.
7. Bake for **18-20 minutes** or until a toothpick inserted in the center comes out clean.
8. Let cupcakes cool completely before filling.
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### **Step 2: Make the Lemon Curd**
1. In a small saucepan over **medium heat**, whisk together the **egg yolks, sugar, lemon juice, and lemon zest**.
2. Cook, stirring constantly, for **5-7 minutes**, until the mixture thickens.
3. Remove from heat and stir in the **butter** until smooth.
4. Strain through a fine mesh sieve to remove any egg bits, then let cool.
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### **Step 3: Fill the Cupcakes**
1. Use a cupcake corer or small knife to **cut out a small hole** in the center of each cupcake.
2. Fill each hole with about **1 teaspoon of lemon curd**.
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### **Step 4: Make the Meringue Topping**
1. In a heatproof bowl, whisk the **egg whites and sugar** together.
2. Place the bowl over a pot of simmering water (double boiler method) and whisk until the sugar dissolves and the mixture is warm to the touch.
3. Remove from heat, add the **cream of tartar**, and beat with an electric mixer until stiff, glossy peaks form.
4. Mix in the **vanilla extract**.
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### **Step 5: Decorate & Toast the Meringue**
1. Pipe or spoon the meringue onto the cupcakes, creating decorative swirls.
2. Use a **kitchen torch** to lightly toast the meringue until golden brown. If you don’t have a torch, place the cupcakes under the broiler for **30-60 seconds**, watching closely to avoid burning.
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## **Serving & Storage**
🍋 **Best served fresh** for the fluffiest meringue.
❄️ Store leftovers in the fridge for up to **3 days**.
⚡ Avoid freezing, as meringue can become weepy when thawed.
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## **Pro Tips for the Best Cupcakes**
✔️ **Use fresh lemons** for the best flavor. Bottled juice won’t give the same brightness.
✔️ **Don’t overmix the batter** to keep the cupcakes soft and tender.
✔️ **Let the curd cool completely** before filling the cupcakes.
✔️ **Whip the meringue until stiff peaks form** so it holds its shape beautifully.
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## **Final Thoughts**
These **Lemon Meringue Cupcakes** are a perfect blend of tart and sweet, light and creamy. They bring all the flavors of a lemon meringue pie into a **portable, beautiful cupcake**. Try them out for your next gathering, and enjoy the compliments that come your way! 🍋🧁✨
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