Mary Berry's lemon meringue cupcakes recipe
 Mary Berry's lemon meringue cupcakes have a lemon curd centre with a swirly meringue top to make a classy and irresistible addition to afternoon tea. For this recipe you will need an electric hand whisk. 100g/3½oz baking spread or softened unsalted butter150g/5½oz self-raising flour150g/5½oz caster sugar3 tbsp full-fat milk2 free-range eggs1 unwaxed lemon, finely grated zest only7g freeze-dried strawberries (available in large supermarkets), to decorate 100g/3½oz baking spread or softened unsalted butter 150g/5½oz self-raising flour 150g/5½oz caster sugar 3 tbsp full-fat milk 2 free-range eggs 1 unwaxed lemon, finely grated zest only 7g freeze-dried strawberries (available in large supermarkets), to decorate lemon curd lemon curd 2 free-range egg whites100g/3½oz caster sugar 2 free-range egg whites 100g/3½oz caster sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases.Put the sponge ingredients into a bowl and whisk using an electric hand whisk until light and fluffy. Spoon the mixture evenly between the cases. Bake for 18–20 minutes or until golden-brown, risen and springy to the touch. Set aside to cool completely. Cut a deep circle in the centre of each cake (about the width of a £2 coin) and pull out a walnut size of sponge to leave a hole. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top.To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture. Use a palette knife to spread (or use a piping bag to pipe) the meringue on the top of each cupcake and sit back in their tins. Use a chef’s blowtorch to brown the meringue or slide the tray under the grill. Watch carefully and remove when golden-brown. Sprinkle with the freeze-dried strawberries and serve. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole muffin tray with cases. Put the sponge ingredients into a bowl and whisk using an electric hand whisk until light and fluffy. Put the sponge ingredients into a bowl and whisk using an electric hand whisk until light and fluffy. Spoon the mixture evenly between the cases. Bake for 18–20 minutes or until golden-brown, risen and springy to the touch. Set aside to cool completely. Spoon the mixture evenly between the cases. Bake for 18–20 minutes or until golden-brown, risen and springy to the touch. Set aside to cool completely. Cut a deep circle in the centre of each cake (about the width of a £2 coin) and pull out a walnut size of sponge to leave a hole. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top. Cut a deep circle in the centre of each cake (about the width of a £2 coin) and pull out a walnut size of sponge to leave a hole. Spoon 1 teaspoon lemon curd into each hole, making sure the curd is level with the top. To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture. To make the meringue, whisk the egg whites in a large bowl with an electric hand whisk until stiff. Gradually add the sugar as you continue whisking on full speed, until you have a stiff glossy mixture. Use a palette knife to spread (or use a piping bag to pipe) the meringue on the top of each cupcake and sit back in their tins. Use a palette knife to spread (or use a piping bag to pipe) the meringue on the top of each cupcake and sit back in their tins. Use a chef’s blowtorch to brown the meringue or slide the tray under the grill. Watch carefully and remove when golden-brown. Use a chef’s blowtorch to brown the meringue or slide the tray under the grill. Watch carefully and remove when golden-brown. Sprinkle with the freeze-dried strawberries and serve. Sprinkle with the freeze-dried strawberries and serve.