Use your favorite lemon cake mix, bake and cool.
Fill with lemon curd after it’s cooled. Make sure to top the cupcake back so meringue does not touch the curd.
For the meringue:
2 large egg white
1/2 cup of sugar
1/4 tsp. cream of tartar
1/2 tsp. vanilla extract
Put the sugar, cream of tartar, and egg whites into the bowl of an electric mixer. Set the bowl over a pot of simmering water (the bowl should not be touching the water) and allow the sugar to melt into the eggs. Once warmed, add the vanilla and beat the mixture until stiff peaks form, about 3 – 5 minutes, set aside.
Top cupcakes with meringue, broil till the meringue is golden. Then enjoy!! Yummy