Ingredients

Steps

• Preheat your oven to 180°C.
• Cream the butter, sugar, and vanilla seeds in a bowl until pale and fluffy.
• Crack in the eggs one by one and beat until incorporated.
• Fold in the flour and lemon zest until combined.
• Divide batter into 12 cupcake cases and top each with a teaspoon of lemon curd.
• Bake for 15-20 minutes until golden and springy.
• Whisk egg whites to soft peaks, then slowly whisk in sugar until thick and glossy.
• Turn off the oven and preheat the grill to high.
• Spoon meringue over cakes and grill for 2-3 minutes until golden brown.