for 8 pieces

Batter

125 g	butter, soft
120 g	sugar
1 pinch	salt
2	eggs
1	organic lemon, grated zest and 2 tbsp of juice
120 g	white flour
½ tsp	baking powder

Cupcakes

150 g	lemon curd
2	fresh egg whites
1 pinch	salt
80 g	sugar

How it's done

Batter

Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Add the eggs and continue to beat until the mixture becomes lighter in colour. Add the lemon zest and juice, mix. Combine the flour and baking powder, stir into the mixture. Transfer the batter to the prepared baking tray.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tray and leave to cool completely on a rack. Using a smooth nozzle (approx. 14 mm in diameter), make a hole approx. 1 cm deep in the centre of each cupcake.

Cupcakes

Stir the lemon curd until smooth, transfer to a disposable piping bag, snip off a small corner, pipe the curd into the cupcake holes. Beat the egg whites with the salt until stiff. Add half of the sugar and continue to beat until the mixture turns glossy. Add the remainder of the sugar and continue to beat until the mixture becomes very stiff. Transfer the beaten egg whites to a piping bag with a smooth nozzle (approx. 14 mm in diameter). Pipe onto the cupcakes, leaving the centres uncovered. Fill the centres with the remaining lemon curd. Scorch the beaten egg whites with a blowtorch.

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