For this recipe, we use frozen lemon curd balls from this recipe.

Whisk the egg and sugar until white and fluffy.

Then whisk in the milk.

Mix the dry ingredients in a bowl and sift them into the egg mixture. Fold them together gently afterwards.

Divide the batter into 12 muffin cups and place the muffin cups in a sturdy muffin tin (if you don't have one, place them on a baking sheet). Place a frozen lemon curd ball in each muffin.

Bake them at 180 degrees Celsius (356 degrees Fahrenheit) (fan) for 15 minutes and let them cool on a cooling rack.

Whisk the egg whites and powdered sugar together into a stiff meringue, which takes about 10-15 minutes.

Decorate the cooled muffins with meringue.

Give them a golden color with a blowtorch.