Ingredients

• All-purpose flour - 1 ½ cups
• Granulated sugar - 1 cup
• Baking powder - 1 ½ teaspoons
• Salt - ¼ teaspoon
• Unsalted butter, softened - ½ cup
• Large eggs - 3
• Vanilla extract - 1 teaspoon
• Milk - ½ cup
• Lemon zest - 1 tablespoon
• Lemon juice - ¼ cup
• Cornstarch - 2 tablespoons
• Egg whites - 3
• Cream of tartar - ¼ teaspoon
• Powdered sugar - ½ cup

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake liners.

2. 2.

   In a bowl, whisk together flour, baking powder, and salt.

3. 3.

   In another bowl, cream butter and granulated sugar until light and fluffy.

4. 4.

   Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

5. 5.

   Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour.

6. 6.

   Fold in lemon zest and divide the batter evenly among the cupcake liners.

7. 7.

   Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.

8. 8.

   For the lemon filling, combine lemon juice, cornstarch, and 1/4 cup sugar in a saucepan over medium heat until thickened. Let cool.

9. 9.

   For meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form.

10. 10.

    Cut a small hole in the center of each cupcake and fill with lemon filling.

11. 11.

    Top each cupcake with meringue, spreading to the edges to seal.

12. 12.

    Bake the cupcakes with meringue at 220°C (425°F) for 5-7 minutes until the meringue is lightly golden.

13. 13.

    Allow to cool before serving.

Nutritional Facts