Add some water into a pot and place this onto medium heat, let this come to a simmer.

In a bowl, add the egg yolks, sugar, salt and lemon juice. Whisk these together, then place this bowl on top of the pot. Make sure that the simmering water is not touching the bottom of the bowl. If it is, pour some of the water out.

Heat this mixture, whiles constantly stirring, until the mixture thickens. You want it to be thick enough to coat the back of a spoon. This might take some time, it took about 10-15 minutes for me.

Once it has thickened, take it off the heat and add the butter. Mix until the butter has melted.

Push this through a sieve to get out any lumps and egg yolks that might have cooked. Then cover with cling film, making sure that the cling film is touching the surface of the lemon curd.

Leave this in your fridge to cool down and thicken.

Start by pre-heating your oven to 180c. Also place some cupcake cases into cupcake tins.

In a large bowl, add the sugar and lemon zest. Rub these together using your fingers, do this for about 1-2 minutes.

Add the softened butter, oil and vanilla into this. Beat these together for 5 minutes.

Add 2 of the eggs into this, whisk these in. Then add the remaining 2 eggs and whisk these in too.

Now add the self raising flour and milk, whisk just until you get a smooth batter.

Add this batter into your cupcake cases, you want them to be around ¾ of the way full. Then bake for around 25-30 minutes, or until a toothpick inserted into the centre comes out clean.

Once baked, leave to cool completely.

Once the cupcakes have cooled, make the meringue.

In a pot, add some water and place this onto medium heat. Let this come to a simmer.

In a bowl, mix together the egg whites, sugar and salt. Place this on top of the pot with the simmering water. Again, make sure that the water is not touching the bottom of the bowl.

Keep heating this, whiles stirring, until all the sugar has dissolved. To check this, just rub some of the mixture between your fingers. If you can no longer feel any grains of sugar, it is ready.

Take this off the simmering water, then whip it until you get stiff peaks. Then mix in the vanilla.

Using a small knife, cut a hole in the centre of your cupcakes. Make sure not to go right to the bottom of the cupcakes.

Fill these holes with your lemon curd. You can either do this using a piping bag, or you can spoon the curd in.

Now add your meringue into a piping bag that has been fitted with a large star tip, then pipe this on top of your cupcakes.

Toast the meringue with a blow torch, then the cupcakes are done. Enjoy!