I have made this once before and I was amazed at how much they actually taste like Lemon Meringue Pie. How a cupcake does that? I am not sure. They are simple and a showstopper, really. This time I piped out the meringue on top, because last time it was a little bit sloppy and difficult to dollop it perfectly.
I had a little leftover meringue, so I piped it onto a parchment lined baking sheet and popped it in the over for 35 minutes and had some little mini meringues!
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
1 tablespoon lemon juice
2 sticks (8 ounces) unsalted butter, softened
1 2/3 cups sugar, plus more for decorating
2 tablespoons finely grated lemon peel, plus thin strips of peel for garnish
2 large eggs plus 4 egg whites, at room temperature
One 10- to 12-ounce jar lemon curd