Ingredients

• 3 Eggs
• ¾ cup Milk or Water
• ⅓ cup Oil
• 1 package Classic Yellow Cake Mix
• ½ cup Lemon Curd; store bought or homemade
• 3 Egg Whites
• ½ cup Sugar
• 1 tsp Lemon Juice
• ½ tsp Vanilla Extract

Instructions

1. Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners. In a large mixing bowl whisk together eggs, milk and oil until well combined. Add cake mix and stir until batter comes together.
2. Evenly divide batter amongst the prepared muffin cups. Bake until the top bounces back to touch, about 20 minutes. Let cool completely as you prepare the meringue.
3. Using a double boiler over low heat whisk together egg whites, sugar and lemon juice. Continue whisking until sugar fully dissolves and remove from heat.
4. Beat egg white mixture to soft peaks. Add vanilla and continue beating to stiff peaks. Transfer to a piping bag fitted with a large star tip.
5. Using a knife, hollow out the center of each cupcake and add a spoonful of lemon curd. Smooth flat, then pipe a generous dollop of meringue onto each cupcake. Finish with a culinary torch until the meringue is nicely browned and toasted.