In a saucepan that a bowl can sit on top of, pour about 2 inches of water and bring it to a simmer. (The bowl should be able to sit on top without touching the water)

In a bowl, add lemon juice, eggs, yolk, sugar, and salt. Place the bowl on the saucepan and whisk the curd continually until the mixture for 10-12 minutes or becomes very thick (or it is 180° F on a thermometer.)

Remove the bowl from the saucepan and cool until it reaches 140° F, stirring from time to time to release the heat.

While it is cooling, cut butter into 1-tablespoon cubes. When the cream is ready, whisk in the butter 1 tablespoon at a time, stirring until melted after each piece.

Once all the butter is added, the curd will be pale yellow and thick.

Place a piece of plastic wrap on top of the curd (directly touching the curd) so no curd is exposed. Let the curd cool in the fridge.

Preheat the oven to 350 F.

Line 2 12-cupcake cupcake pans with cupcake liners and set aside

Sift together the flour, ¾ cup of the sugar, and the salt into a medium bowl.

In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl, using a handheld mixer), whip the yolks and ¼ cup sugar on medium speed until thick and pale yellow, about 4 minutes. Gradually add the water, oil, and vanilla, almond mixing well. If using a stand mixer, transfer the mixture to a large bowl and wash and dry the mixer bowl and whisk (or wash the beaters).

Using a rubber spatula, fold the yolk mixture into the egg whites. Gradually fold in the dry ingredients, approximately 1 cup at a time, until fully incorporated.

Pour the batter into the prepared cupcake pan. Bake the cupcakes for about 20 minutes, until they are just golden brown and a toothpick inserted in the center comes out clean.

Let the cake cool completely on a cooling rack, about 25 minutes

Use a double boiler or create one using a bowl and pan. Fill the pan with ~1” warm water and place a bowl over the pan so it can heat the egg whites with the steam, but it should not touch the bottom

Add egg whites, sugar, and cream of tartar to the bowl. Place the bowl over the warm water. The pan should not touch the bottom but be heated by the steam

On low, heat the egg white mixture stirring constantly until gently warmed and the sugar is dissolved. Be very careful at this stage to not let the egg whites cook. Scrape the sides of the pan, stir constantly, and remove when sugar dissolves

Once dissolved, whip the egg whites on high until stiff peaks form. The mixture will be very glossy and thick. When you place the whisk into the eggs and pull up, it should create a peak. Once it reaches this point, add in the vanilla and transfer the mixture to a piping bag with a tip of your choice. If you do not have a piping bag and tip, use a ziploc bag and cut a ½ “ circle

Create ½” hole in the center of the cupcake with th and pipe in the lemon curd filling (you can also poke a hole with a knife and use a ziploc).

Pipe on the meringue icing

Toasting: Serve them as is or blow torch them for a burnt look and true lemon meringue flavor. If you don’t have a blowtorch, place them on broil in the oven for 1-2 minutes until golden on top.