I made these lemon meringue cupcakes a couple of weeks ago, though I can’t claim to have followed the linked recipe exactly. I am completely unable to make any sort of white cake, so I doctored up a white cake mix with lemon juice and zest.
But I love the rest of this recipe because of the lemon curd (perhaps one of the most delicious things ever made from butter and lemons), the swirl of meringue (egg whites + air = magic), and the fact the process involves open flame.
What more could you ask for?
Smith Family Weblog 