Oh such joyful mouthfuls, they're worth all the faffing about. If you're making your own lemon curd, it makes so much sense to make meringue from the egg whites. It's a full culinary circle. Thanks to Julie Le Clerc's Favourite Cakes (Penguin, 2011).

1 1/2 c flour (if using self-raising omit the baking powder)

1 tsp baking powder

2/3 c sugar

150g butter, softened

3 eggs

zest and juice of one lemon

1 c lemon curd, homemade or store-bought

Meringue:

3 egg whites

3/4 c caster sugar

Preheat oven to 180C. Line a 12-hole muffin tin with paper cases. In a bowl mix together the flour, baking powder, sugar, butter, eggs and lemon zest and juice until smooth. You can do is in a stand mixer, food processor, handheld mixer or just whisk by hand.

Spoon mixture into the cases,  about 3/4 full. Bake for 15 minutes until just cooked through. Remove from the oven and let cool in the tins. Reduce oven to 120C.

Whisk the egg whites in a large bowl until peaks form, then add in sugar 1 Tbsp at a time and whisk until combined to make a thick and glossy meringue.

Once the cakes have cooled, cut and scoop out a large teaspoonful from the top of each one. Fill with lemon curd.

Spoon or pipe mounds of meringue on top of each cake. Bake for 15 minutes to set the meringue.

These can be served warm or cold.