12 vanilla cupcakes, baked

1 Lemon Curd recipe

1 Italian Meringue recipe

Using an apple corer, make a small well in the middle of each cupcakes without piercing the bottom, removing the equivalent of 15 ml (1 tablespoon) of cake. Fill with lemon curd.

Using a pastry bag fitted with a fluted tip, frost the cupcakes with rosettes of meringue-shaped peaks. Using a welding torch or under the broiler, quickly brown the meringue.

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