Method

• 1. Pre-heat the oven to 180°C. Sift the flour, bicarbonate of soda and baking powder into a bowl, saving some of the flour for later.
• 2. Add the margarine and sugar and mix until light and fluffy.
• 3. Add the egg and mix in before adding the rest of the flour in stages. This will dry the mixture slighty.
• 4. Add the juice of 1 lemon into the mix to loosen it up a bit.
• 5. Zest the other lemon and add that to the mixture.
• 6. Put into 12 cupcake cases and place in the oven for roughly 20 minutes until slightly golden.
• 7. Whilst waiting for them to cool, whisk 2 egg whites until fluffly.
• 8. Then add the caster sugar to the mixture until you get a 'soft peak' effect when the whisk is ran through it.
• 9.Cut out a small cone shape from the centre of each cupcake and add roughly 1/2 tsp of lemon curd.
• 10. Replace the cone on top of the lemon curd and cover the top our your cupcake with the meringue mixture you have just made.
• 11. Finally place in the oven or under the grill for between 4-6 minutes until slightly golden.