Lemon Zest

Lemon Juice

Sugar

Eggs

Butter

Flour

Salt

Water

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.

Prepare cake batter as directed then bake at 375F until cooked through and golden on top.

Allow to cool completely before filling or topping with meringue. 

Beat egg whites until stiff peaks form

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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