• Preheat oven to 350 degrees and line cupcake pan with the liners
• Using a hand or standing mixer, beat together all ingredients until combined and mixed.
• Scoop ¾ batter into the liners.
• Bake in the oven for 19 minutes or until a light golden brown.

  Allow to cool completely

Lemon Meringue Frosting

• Using a double broiler, mix all ingredients except the vanilla in alarge heat safe bowl.
• Pour the mixed ingredients into the bowl of a standing mixer.
• Place the bowl over the prepared double broiler.
• Start to simmer the water and heat the mixture until the candy thermometer reaches 165 ℉ and all the sugar has dissolved, about 5-10 minutes from when the water starts to simmer.
• While heating, gently mix to ensure even cooking.
• Once all the sugar has dissolved and the mix is 165 ℉, remove from heat and place the bowl in a standing mixture and mix on medium highfor 5-7 minutes until the egg whites stiffen up and the mixture starts to cool.
• Once it starts to stiffen up, add the vanilla.
• Scoop the marshmallow frosting into the disposable piping bag.
• Spoon on 2 tbsp of lemon curd onto the top of the cupcake.
• Pipe the marshmallow meringue onto the top of the lemon curd.
• Using a kitchen torch, toast the marshmallow frosting