Cupcakes:- Preheated oven at 180°C. Line a muffin pan with cupcake holders.
- Sift the flour, castor sugar, baking powder and salt together twice. Add the lemon zest and mix through.
- Beat the eggs, yoghurt and vanilla essence together.
- Add the butter in a thin stream while beating. Mix into the dry ingredients.
- Divide the mixture between the cupcake holders. Bake for 20 minutes. Leave to cool.
Filling:
Beat the cream cheese, castor sugar and lemon juice together. Set aside.
Meringue:- Beat the egg whites until soft peaks form. Add the sugar a little at a time while beating continuously.
- Add the cream of tartar and vanilla and mix through.
To finish:- Use an apple corer and remove the centre of each cupcake.
- Place the cream cheese mixture in a piping bag and fill each cupcake.
- Spread or pipe the meringue mixture on top of each cupcake.
- Place under the grill to brown slightly or use a blow torch.
HINTS & TIPS:
If you want a slightly higher meringue, use 3 egg whites instead of 2 and 90 ml of castor sugar instead of 60 ml.
