Preheat your oven to 160°C and line a standard 12-hole muffin tin with cupcake liners.

Whisk the eggs until frothy, then whisk in the melted butter and milk until well combined. Add the cake mix and lemon zest and whisk to form a smooth batter.

Divide the batter evenly between the cupcake liners and bake for 20-25 minutes or until cooked through when tested with a skewer.

Leave the cupcakes to cool in the tin for 10 minutes before placing onto a wire rack to cool.

Once cool, use a small serrated knife or apple corer to cut small holes into the middle of each cupcake. Fill with lemon curd.

For the meringue, whip the egg whites with an electric mixer in a clean, dry bowl until soft peaks form. With the mixer running, gradually add the castor sugar 1 tablespoon at a time until it’s all incorporated. Continue whipping for 3 minutes until the sugar has dissolved and the meringue is very thick and glossy.

Place the cupcakes onto a baking tray, and position an oven rack into the middle of the oven and turn the oven onto the grill function.

Spoon the meringue into a piping bag with the nozzle of your choice, and pipe swirls onto the cupcakes. Place the baking tray under the grill for 30-60 seconds until the meringue is lightly golden brown. Keep your eye on the cupcakes to prevent the meringue from burning.

Tip: You can also use a kitchen blowtorch to toast the meringue.