Little lemon meringues

[Lemon curd] Place all ingredients, except eggs, into a heat proof bowl. Set over a saucepan 1/4 full of gently simmering water. Stir until sugar dissolves and the mixture is warm. Whisk warm mixture into beaten eggs. strain through a sieve and return to original bowl over the saucepan olf simmering water. Cook over a low heat stirring continuously, until the mixture thickens enough to coat the back of a spoon. Bo not allow the mixture to boil or it will curdle. Pour into hot sterilised jars and seal well. Will keep for 3-4 weeks if stored in a cool place. Refrigerate after opening. [Lemon cakes] Pre heat oven to 180c. Line a 12 hole standard muffin tin with paper cases. Place all ingredients in a bowl and beat until smooth and creamy. Spoon mixture into paper cases, filling to 3/4 full. Bake for 20 mins or until golden brown and firm in the centre. Remove from the oven and cool in tins. reduce oven temperature to 120c Once cold enough to handle cut and scoop out a cavity from the top of each cake. Fill cavity with a teaspoon of the lemon curd. [Meringue] In a clean bow, whisk egg whites until stiff peaks hold their shape. Add 1 Tablespoon of sugar and whisk until combined. Whisk in remaining sugar until the mixture is thick and glossy. Spoon or pipe small mounds of meringue topping on top of lemon curd. Bake for a further 15 mins to set meringue. Makes 12 cupcakes or 1 small cake. For 2 cakes: 180 fan forced for 40 mins, then residual heat for 20 mins