Pre-heat the oven to gas mark 4 or 160C

Cream together the butter and the sugar for the cakes in a large bowl.

Gently beat the eggs before slowly adding them to the creamed butter and sugar mix.

When fully combined, add in the flour, folding until fully incorporated.

Spoon into cupcake cases (no more than 2/3 full) and bake in the centre of the oven for 15-20 minutes or until golden brown and springy to the touch.

While the cakes are cooking, strain the egg for the curd through a sieve into a microwavable bowl.

Add the just, zest, sugar and butter then zap in the microwave on medium power for a minute, stirring occasionally. Keep repeating this process until a thick curd has formed.

Next, whisk up the egg whites for the meringue until they form stiff peaks. Slowly add the caster sugar a spoon at a time until the mixture is smooth and glossy.

Once the cakes have cooled, using a sharp knife, create a hole in the top of the cake. Place the leftover cake pieces to one side.

Fill the hole with the cooled lemon curd.

Next, pipe little peaks of meringue on top of the cake and curd.

To toast the tops, use a blow torch on high heat or place until a grill for 5 minutes or until the peaks are golden and crisp.