Instructions

Almond Cupcakes

1. Preheat oven to 170°c. Place cupcake liners in a 12-cupcake tin. Prepare all the ingredients.
2. Sift the dry ingredients into a large bowl. Make a well in the centre. Pour in the rest of the ingredients and use a whisk to combine. Fill the cupcake liners around 3/4 of the way.
3. Transfer the cupcake tin to the oven in the middle rack. Place baking sheets on the top and bottom racks - this ensures an even bake and flat tops on the cupcakes (Optional).
4. Bake for around 20-22 minutes until a skewer inserted into the cupcake comes out clean. Let cool completely on a wire rack.

Lemon Curd

1. In a small pot, stir the egg yolks with the whole eggs. Juice and zest the lemons. Mix the zest with the sugar. Stir everything together. Sift in the cornflour and whisk well. Transfer the pot to the stove-top on medium heat and whisk continuously until smooth.
2. Once it starts to thicken, take off the heat and add the cubed butter. Strain into a jar or bowl and cover with plastic wrap in direct contact with the curd. Refrigerate at least 30 minutes until completely cool.

Swiss Meringue

1. Prepare a bain maire with gently simmering water. In the bowl, add the egg whites and use a hand mixer to whisk until foamy. Take off the heat and add the sugar slowly while whisking continuously. Add the rest of the ingredients and whisk until stiff peaks form.

Assembling the Lemon Meringue Almond Cupcake

1. Use an apple corer to make a hole 3/4 of the way in the centre of the cupcakes. Fill the holes with the lemon curd using a piping bag.
2. Transfer the meringue into another piping bag fitted with a large star piping tip. Pipe a swirl starting from the inside, towards the outside and another layer on top pulling straight up for a pointy edge. Torch the meringue with a kitchen torch or gently broil in the top rack in the oven.
3. Enjoy!