Lemon meringue cupcakes | Women's Weekly Food

Ingredients

• Lemon curd
• 4 egg yolks
• 1/3 cup (75g) caster sugar
• 1/3 cup (80ml) lemon juice
• 40 gram butter
• Cupcakes
• 125 gram butter, softened
• 2 teaspoon finely grated lemon rind
• 2/3 cup (150g) caster sugar
• 2 eggs
• 3/4 cup (60g) desiccated coconut
• 1 1/4 cup (185g) self-raising flour
• 1/3 cup (80ml) milk
• Meringue
• 4 egg whites
• 1 cup (220g) caster sugar