Ingredients

Lemon Curd 1/3 cup (75 mL) fresh lemon juice 3 whole large eggs 1 large egg yolk 1/2 cup (125 mL) sugar 1/2 cup (125 mL) unsalted butter, cut into pieces 1 tsp (5 mL) lemon zest Cupcakes 2 cups (500 mL) pastry flour 2 1/2 tsp (12 mL) baking powder 3/4 tsp (4 mL) salt 1/3 cup (75 mL) unsalted butter at room temperature 1 cup (250 mL) sugar 1 large egg 1 tsp (5 mL) vanilla extract 1 cup (250 mL) 2% milk 1 tbsp (15 mL) lemon zest Meringue 3 large egg whites 1/2 tsp (2 mL) cream of tartar 1/2 cup (125 mL) sugar

Description

These Are My Personal Favourite And Are Perfect For A Novice Cake Decorator. A Light, Zesty Cupcake Is Filled With A Tart Lemon Curd And Topped With The Requisite Meringue. I Like To Pipe Spikes And Swirls On Top Of The Cupcakes, But A Simple Dollop Would

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