Light and fluffy - the perfect pretty cakes for summer. If you want the cupcakes more lemony, you can add zest of another lemon to the cake mixture but bear in mind the lemon curd will jack up the flavour!
Preheat oven to 170 C / Gas 3. Line a 12 bun tin with cake cases.
Beat 100g of the sugar with the butter until light and fluffy. Add eggs, one at a time, beating after each. Beat mixture until smooth. Add lemon zest and a good squeeze of the lemon juice.
Fold in the sieved flour. Batter should gently fall off the end of a spoon. If a bit stiff, add more lemon juice.
Spoon a dessert spoon of mixture into each cake case (you will have batter left over - this is what you want). THEN put a teaspoon of lemon curd into the batter, pressing into it a little, and cover with another spoon of batter. Do all 12.
Bake for about 10 minutes, until the top is firm.
While baking, wipe a bowl out with lemon juice to remove any grease - this is essential to make the meringue. Whisk egg whites until they form stiff peaks - use an electric whisk. Then add remaining 100g sugar, tablespoon by tablespoon. If you want even prettier cakes, you can add a little food colouring, 2tsp at the most - red works well!.
Allow cakes to cool a little but keep the oven on. TAKE CUPCAKES OUT OF BUN CASES AND PUT ON A NORMAL BAKING TRAY! otherwise your meringue will get stuck! Transfer meringue mix into a piping bag (or sandwich bag and cut a small hole in one corner) and pipe onto cupcakes. Add glitter balls if you want.
Return to oven for another 10 minutes, or until the meringues are set and slightly brown. Take out of the oven and allow to cool.