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Lemon Zest
Lemon Juice
Sugar
Eggs
Butter
Flour
Salt
Water
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In a small saucepan, over low heat, whisk together the egg yolks, sugar, flour, and salt until incorporated. Heat as directed then set curd aside until ready to fill cupcakes.
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Prepare cake batter as directed then bake at 375F until cooked through and golden on top.
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Allow to cool completely before filling or topping with meringue.
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Beat egg whites until stiff peaks form
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Hollow out a small space in the center of each cupcake to fill with lemon curd. Then top with a dollop of meringue.
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