30grambutterunsalted, cut into small cubes , room temperature
Mix the eggs with the egg yolks and lemon juice in a heatproof bowl. Hang this bowl over a pan of boiling water ( the bowl should not touch the water). Cook while stirring until the mixture thickens and then remove from the heat. Add the butter, piece by piece, while stirring. Put the next piece of butter in only when when the 1st one is included. Strain the curd and put a plastic film on the curd so you do not get skin forming. Put in the fridge until use.
Cook while stirring until the mixture thickens and then remove from the heat.
Add the butter, piece by piece, while stirring. Put the next piece of butter in only when when the 1st one is included.
Strain the curd and put a plastic film on the curd so you do not get skin forming.
Put in the fridge until use.
Put 300 grams of sugar, honey and water in a small saucepan.
Put a sugar thermometer in the pan and heat until the thermometer reaches 110 degrees Celsius (230 degrees Fahrenheit).
Meanwhile, whisk the egg whites until stiff. When these start to become stiff, add the remaining sugar.
When the sugar solution reaches the desired temperature you remove the pan from the heat and pour the sugar mixture down the side of the wall and while continuing to mix the sugar solution in the egg white.
Continue mixing on medium high speed until the bowl has cooled to room temperature.
Preheat oven to 150 degrees Celsius. Put paper cups in the tin.
In a bowl mix the salt, baking powder and flour with a fork.
In a second bowl add the butter and sugar.
Mix at high speed for about 3 minutes, until the butter is fluffy and pale yellow.
Add the eggs while continuing to mix, add the next egg when the first one is incorporated into the batter.
Also add the vanilla extract.
Turn the mixer on the lowest speed.
Add about ⅓ of the flour in the batter mixture Mix until it is incorporated and then add half of the buttermilk.
Add another ⅓ of the flour mixture, mix well again.
Pour in the rest of the buttermilk and lemon juice while continuing to mix.
Finish with the flour mixture. Mix until the flour is just incorporated .
Divide the batter over the cupcake forms (about ¾ full) and put in the oven.
Bake about 25 minutes until the cupcakes are golden brown.
Allow to cool to room temperature.
Spread 1 tablespoon of lemon curd on top of the cupcake.
Fill a pastry bag with the meringue mixture and make a meringue tower on the cupcake.
Grab a kitchen torch and keep it at about 10 cm from the meringue. Burn the meringue slightly brown.