Pre-heat the oven to 180°C/160°C/Gas Mark 4. Place the Baking Cases into a cupcake tin.

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Lemon Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour and Baking Powder with a spoon.

Place spoonfuls of the mixture into the baking cases and bake for 20-25 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.

Once your cupcakes are cooled scoop out a small hole in the centre and add a spoonful of lemon curd to the centre of each cupcake.

To make the meringue topping; make up the Egg White Powder following the instructions on the pack and pour into a large bowl. Whisk on a slow speed for 2 minutes or until the egg whites are foamy. Whisk on medium speed for a further 2 minutes and finally on high speed for a further minute until stiff peaks form.

Gradually add the sugar into the egg whites, continually whisking on high speed until the mixture is stiff and glossy. Pop the mixture into a piping bag fitted with a large star nozzle and pipe onto each cupcake.

Use a blowtorch to torch the outside of the meringue, being careful not to burn the paper cases. If you do not have a blowtorch you can pop your cupcakes under the grill for a couple of minutes but watch very carefully as they will burn very quickly.

For an extra zesty twist sprinkle with lemon zest and top with a slice of lemon!