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.
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.
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.
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!