Lemon Meringue Cupcakes

   Lemon Cupcake
1 box lemon cake mix
1 sm pkg lemon instant pudding
1 c. sour cream
3/4 c. oil
3/4 c. water
4 eggs
Mix ingredients together on medium speed for two minutes.
Fill cupcake liners 1/2 to 3/4 full. (These spill over with too much batter)
Bake @ 350 degrees for 15-18 minutes. Cool completely. Core and fill with
lemon curd if desired,

     Microwave Lemon Curd
1 c. sugar
3 eggs
1 c. fresh lemon juice
1/2 c. unsalted butter, melted
3 lemons, zested
Whisk together sugar and eggs until smooth. Stir in lemon juice, butter
and lemon zest. Cook in the microwave for 1 minute intervals, stirring
after each minute until the mixture is thick enough to coat the back of a
metal spoon. It takes 3 minutes in my microwave. Cool, then fill cored
cupcakes with curd. Store for up to 3 weeks in refrigerator.

    Lemon Meringue
8 large egg whites
1 1/3 c. sugar
2 tsp fresh lemon juice
2 tsp. lemon zest
pinch of salt
1 tsp cream of tarter
Bring 1-2 inches of water to boil in a saucepan that will hold a mixing
bowl above the water. Whisk ingredients together, then set the bowl
in the saicepan. Continue whisking until the mixture is warm to touch,
2-5 minutes. Transfer mixture to standing mixer and using the whisk
attatchment, beat at med to high speed for about 5 minutes, until

meringue holds a soft peak. Pipe onto cupcakes and brown using a kitchen torch.

Store at room temperature. Refrigerating will cause meringue to break down.