Lemon Meringue Muffins

Method

1. Preheat the oven to 200°C/Gas 6. Place a paper muffin case into each of the 12 holes of the tin.
2. Sift the flour, salt and baking powder into a large mixing bowl. Stir in 120g caster sugar.
3. Separate 2 eggs and put the whites to one side in a large grease-free bowl. Beat together the egg yolks with the remaining whole egg, then mix in the milk, lemon zest and cooled melted butter.
4. Stir the egg mixture into the flour mixture until just combined, being careful not to beat or overmix. Share roughly two-thirds of the mixture between the paper cases, then add a spoonful of lemon curd into the middle of each one. Spoon the remaining muffin mixture on top. Bake for 22-24 minutes until risen and golden, but not too brown.
5. Towards the end of cooking time, make the topping by whisking the egg whites until they hold their shape, then whisk in 80g caster sugar until stiff and glossy.
6. Remove the muffins from the oven and pipe or spoon the meringue on top. Bake for a further 5-6 minutes, until the meringue is golden.
7. Tip: You could use a cook’s blowtorch for browning the meringue if you have one.