Lemon curd filled meringue cupcakes

With summer here, I felt like making something fresh and fruity. I adapted my trusted cupcake recipe by adding lemon zest and lemon extract. The cupcakes were filled with lemon curd, topped with Italian meringue, and toasted in the oven.

I didn't have a torch so I had to put the cupcakes under the broiler. A few of them were a bit dark for my liking, but they still tasted great. I was a little worried that the lemon curd would be overbearing, but the tartness of the lemon offset the sweetness of the frosting and cupcake.

Tonight at knitting a coffee shop patron asked me if the cupcakes were homemade. When I replied that they were, he offered to pay me $5 for one! I'm sure that was one happy customer.