Lemon Meringue Muffins

Since posting this picture online, I've been asked for the recipe a few times so here it is.

First, the picture. That's Lucy, my sous chef. She's a cutie.

You'll need:
12 muffins made with my ultimate muffin recipe
4 large egg whites
230gr caster sugar
Lemon curd (if you have homemade, great- I usually use a jar)

Once the muffins are out of the oven, place on a wire rack to cool.

To make the meringue, you have to ensure that the bowl of the food mixer and the balloon whisk attachment you're using are spotlessly clean. If there's even the tiniest bit of grease, the meringue won't work. I usually scald with hot water before using and dry with a fresh towel.

Place the egg whites (ensure no yolk got in) into your mixer and mix on high until they're white, fluffy, and holding a stiff peak. Very slowly start adding the sugar, one tablespoon at a time and allow to mix for a few minutes before adding the next spoonful. It should take 25-30 minutes to incorporate all of the sugar.
You'll know the meringue is ready when the mix is glossy, stiff and will remain in the bowl even if you turn it upside down.

To ensure the sugar is fully incorporated, take a fab of the mixture between your fingers and rub, you shouldn't be able to feel even the slightest amount of grittiness from the sugar.

Fill a piping bag with the meringue mixture. The nozzle you use is entirely up to your own preference but I prefer to not use a nozzle which allows me to pipe large swirls.

Once the muffins have cooled completely, cut a hole in the centre ensuring you don't cut through the bottom of the muffin case. You can buy cupcake plungers online for such an occasion but I just use a pairing knife.
Fill the hole with lemon curd (approx. 1 teaspoons).
Pipe your meringue on top.

At this stage, I use my trusty kitchen blowtorch to brown the meringue lightly but, if you don't have one, the meringues can be placed under a hot grill for a few seconds. Do not take your eyes off of them- the last thing you want is a flaming tower of meringue, or scorched paper cases.