Glazed Citrus Cakes

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Beat the butter and sugar in a mixing bowl until pale, fluffy and well combined.

Add the eggs, one at a time, and beat until fully incorporated into the mixture.

Fold in the flour and lemon zest until well combined.

Spoon the mixture into the paper cases. Add a teaspoonful of lemon curd to the top of each cupcake. Bake for 15-20 minutes, until golden-brown and springy to the touch.

For the meringue: heat the grill.

Whisk the egg whites until soft peaks form. Gradually add the sugar, whisking continuously, until stiff peaks form and the mixture is thick and glossy.

Spoon the meringue over the cupcakes