A few weeks ago we went to the Chatsworth farm shop suppliers fayre and I bought ALOT of curd. So the experimenting begins…..

For the cupcake
80g softened unsalted butter
280g golden caster sugar
240g plain flour
1tbsp baking powder
Zest of a lemon
2 large eggs
240ml milk
Lemon curd ( I used Chatsworth lemon lime and mandarin curd for a twist)
Preheat the oven to 190c GM5 and line a muffin tin with paper cases
Beat together the butter, sugar, flour, baking powder and lemon zest to make fine breadcrumbs ( I used a hand mixer)
Whisk the eggs and milk together
Pour the milk and egg mix into the dry ingredients and combine to make a smooth batter
Spoon into the paper cases ( I usually fill about two thirds full ) and bake for 20 minutes or until springy to the touch
When completely cooled cut out a bit from the middle of each cupcake and spoon in some curd before putting the bit of cake back in
Making the meringue topping
2 egg whites
150g caster sugar
Whisk the egg whites and caster sugar in a heatproof bowl over a saucepan of simmering water for approximately 5 minutes (this is until the sugar has dissolved – when you rub some of the mixture between your fingertips it won’t feel grainy). Take the bowl of the heat and using a hand mixer mix until stiff peaks form and the mixture is thick and glossy.
Pipe this on top of the cupcakes and use a cooks blowtorch to brown the topping ( you could put them under the grill briefly if you don’t have a cooks torch)
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