Preheat the oven to 180'C.
Zest and juice the lemon (keep the juice for the meringue topping).
Whisk together the butter, lemon zest and the sugar. When light and fluffy in texture slowly add the eggs one by one. When all of the eggs are incorporated, slowly sift the self raising flour and the baking powder into the mix.
Fold the mixture very gently with a spatula. Ensure all the flour is mixed in well. Pour the mixture into a piping bag. Pipe the mix into the cupcake cases 3/4 full.
Bake in the oven for 12 minutes.
Remove from the oven and allow to cool before decorating.
Zest and juice both of the lemons.
Place the sugar, lemon juice, lemon zest, and butter into a saucepan and place onto a low heat. Constantly stir the mixture until the butter has melted. Leave on a low heat for 2-3 minutes until the the sugar starts to melt. Keep stirring the mixture. Remove the pan from the heat and quickly add in the whole egg and egg yolk. Whisk the mixture quickly and return the pan back onto the heat. After one minute remove the mixture. Place the curd into a bowl, cover with cling film and allow to cool.
When the mixture is cool, scoop or cut out a small section from the top of the cake and fill it with the lemon curd.
Place the egg white in a machine, or in a bowl if you are using a hand whisk. Whisk the egg whites on full power until the egg whites turn white and fluffy. At this stage add the caster sugar and the lemon juice. Continue to whisk the mixture until it becomes a thick and shiny meringue.
When the mixture is ready, place in a piping bag (no nozzle required) and pipe on top of the cake. When all the cakes are covered in the meringue, glaze them with a blowtorch until they are lightly toasted.
«Always ensure the bowl which you are using for your egg whites is clean. Any grease or dirt in the bowl will prevent it from whisking properly.»