Ingredients :

3 egg yolk
3/4 c white sugar
3 tablespoons all-purpose flour
pinch of salt
3 tablespoons lemon juice
2 tablespoons lemon zest, lightly packed
1/2 cup of water
2 tablespoons unsalted butter, melted
1/2 cup unsalted butter
1 cup of sugar
2 eggs
3 tablespoons lemon juice
2 teaspoons baking powder
1 teaspoon of salt
1-1/2 cup all-purpose flour

3 reserved egg whites
pinch of salt
1/4 cup sugar

  1) LEMON FILLING: In a small saucepan over low heat, whisk egg yolks, sugar, flour and salt; whisk together lemon juice, lemon zest, water and melted butter; increase heat to medium and, whisking constantly, cook until lemon filling is smooth and thickened, about 7 minutes; Remove from heat and set aside

2) Preheat oven 375 degrees

3) CUPCAKES: In medium bowl, beat butter and sugar until light and fluffy; beat eggs, lemon juice, baking powder and salt; stir in flour until just blended

4) Divide cupcake batter among 12 cupcake cups in muffin pan; bake 20 minutes or until centers of cupcakes are firm; remove the cupcakes from the oven and let cool for 5-8 minutes (do not turn the oven off)

  5) Meanwhile, make the meringue: beat the reserved egg whites with the salt until the mixture begins to harden; add the sugar and beat until the meringue is stiff and forms nice peaks (don’t overdo it)

  6) With a sharp knife, remove the center of each cupcake (approximately 1″ in diameter), leaving a cupcake layer underneath cut out; discard the cupcake core (or offer the weary baker a little tangy snack); fill the center of the cupcakes with a lemon filling

  7) Divide meringue between cupcakes, spreading around edges and tapping gently with back of spoon to form peaks; return cupcakes to oven and bake an additional 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes; refrigerate an hour or more before serving. 
Makes: 12 absolutely delicious cupcakes