Lemon Curd

Ingredients:

• 2 large eggs
• 1 cup sugar
• 80ml lemon juice
• Zest from 2 lemons
• 1/4 cup unsalted butter, cut into cubes
• Pinch salt

Steps:

In a medium sauce pan, whisk the eggs and sugar together. Set over medium heat. Continue whisking until fully combined and uniform in consistency.

Continue whisking and add the juice, zest, and a pinch of salt. Once that looks well incorporated, add the butter a piece or two at a time while whisking continuously. Let each piece partially melt before adding more.

Continue to cook the curd, whisking occasionally until it thickens. Let it cool

Cupcake

Ingredients:

• 1 1/4 cups (162g) all purpose flour
• 1 cup (414g) sugar
• 2 tsp baking powder
• 1 tsp salt
• 200 milk
• 50ml plain yoghurt
• 1/4 cup (120ml) vegetable oil
• 1 tbsp. vanilla extract
• 2 eggs

Steps:

Sift all the dry ingredients in a large mixing bowl. Mix all the wet ingredients together in a separate jug. Combine the wet into the dry ingredients and mix until everything is well incorporated. Pour the batter into a cupcake tray and bake at 180 degrees for 25-30 minutes, check that a skewer comes out clean.

Once out, let it cool completely. Hollow out the center with a piping head and fill the center with lemon curd.

Swiss Meringue Frosting

Ingredients:

• 3 egg whites
• 1/4 tsp cream of tartar
• 1/2 cup castor sugar

Steps:

Combine all 3 ingredients in a bowl. Place the bowl over a pot of simmering water making sure the water doesn’t touch the pot. Whisk until all the sugar is dissolved and is smooth between your fingers.

Then remove from the heat and whisk with an electric beater for 2 minutes or so until the meringue has thickened and is glossy in texture.

Put the frosting in a piping bag and frost the cupcakes.
Drizzle with some leftover lemon curd