Lemonad cupcakes

Do this:
1. Preheat the oven to 225 degrees celsius.
2. Whisk together the room-temperatured butter and sugar to a fluffy batter.
3. Add one egg at a time, while continuing to whisk.
4. Mix flour and baking powder in a separate bowl and sieve, then into the egg mixture. Mix well.
5. Then add the water and grated zest and juice of one lemon. Mix well
6. Distribute muffin cases in a muffin pan and bake your cupcakes in the middle of the oven for about 20 minutes.
7. Let the muffins cool completely before filling and decorating.

Ingredients (lemon curd):
2 egg yolks
2 lemons (juice and a little shell)
1.5 dl granulated sugar
65 g butter

Do this:
1. Whisk together all ingredients in a heatproof bowl.
2. Set the bowl over a water bath and whisk until thickened.
3. Remove the bowl from the heat and add the butter a little at a time stirring. The lemon curd is complete when all the butter has melted.
4. Let cool completely before filling your cupcakes with lemon curden.

Ingredients (meringue):
2 egg whites
1 dl granulated sugar

Do this:
1. Mix the ingredients in a heatproof bowl.
2. Beat the meringue with electric mixer over a water bath and whisk until the sugar crystals melt.
3. Remove the bowl from the heat and continue whisking until the bottom of the bowl to cool completely.

Scoop out each muffin and fill with the lemon curd. Pipe meringue and then burn of by the burner to get nice color. Decorate with a straw, strawberry and lemon slices dipped in powdered sugar.