• Preheat oven to 350 degrees and line cupcake pan with the liners
• Using a hand or standing mixer, beat together all ingredients until combined and mixed
• Scoop ¾ batter into the liners
• Bake in the oven for 19 minutes or until a light golden brown
• Allow to cool completely

Marshmallow Meringue frosting Directions

• Using a double broiler, mix all ingredients except the vanilla in a large heat safe bowl
• Pour the mixed ingredients into the bowl of a standing mixer
• Place the bowl over the prepared double broiler
• Start to simmer the water and heat the mixture until the candy thermometer reaches 165 ℉ and all the sugar has dissolved, about 5-10 minutes from when the water starts to simmer.
• While heating, gently mix to ensure even cooking
• Once all the sugar has dissolved and the mix is 165 ℉, remove from heat and place the bowl in a standing mixture and mix on medium high for 5-7 minutes until the egg whites stiffen up and the mixture starts to cool.
• Once it starts to stiffen up , add the vanilla.

Assembling Directions

• Scoop the marshmallow frosting into the disposable piping bag
• Spoon on 2 tbsp of lemon curd onto the top of the cupcake
• Pipe the marshmallow meringue onto the top of the lemon curd
• Using a kitchen torch, toast the meringue