• Step 1: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• Step 3: In a large bowl, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, until well combined.
• Step 4: Add the milk, lemon zest, and lemon juice to the butter mixture and mix until just combined.
• Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until no dry pockets remain. Be careful not to overmix.
• Step 6: Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full.
• Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
• Step 8: Once the cupcakes are cool, use a small spoon or melon baller to scoop out a small well in the center of each cupcake. Fill each well with a generous amount of lemon curd.
• Step 9: In a clean, dry bowl, beat the egg whites with an electric mixer until they form soft peaks. Gradually add the 1/2 cup of sugar, beating until stiff, glossy peaks form.
• Step 10: Spoon or pipe the meringue topping onto the filled cupcakes, making sure to cover the lemon curd completely.
• Step 11: Use a kitchen torch to lightly brown the meringue topping, or place the cupcakes under a preheated broiler for 1-2 minutes, watching closely to prevent burning.