Lemon Meringue Pie Cupcakes

4 eggs
1/2 Cup butter
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 Cup salt
2/3 Cup milk
1/4 Cup purchased lemon curd, (I made my own, recipe will be at the bottom)
3/4 Cup sugar
1 1/2 Teaspoons vanilla
2 Tablespoons purchased lemon curd
1/4 Cup cream of tarter
2/3 Cup sugar
Powdered sugar

Separate eggs.  Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes.  Meanwhile, line muffin tin with paper liners.  In a small bowl stir together flour, baking powder and salt.  In a small bowl whisk together milk and 1/4 cup lemon curd until nearly smooth.  Set aside.

Preheat oven to 350.  In a large mixing bowl beat butter with a electric mixer on medium to high speed for 30 seconds.  Add the 3/4 cups sugar.  Beat on medium high speed for 1 minute.  Add egg yolks and vanilla; beat until combined.  Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.

Spoon batter into muffin tin, filling each about two thirds full.  Bake about 15 minutes or until golden brown and tops springs back when lightly touched.

Meanwhile place the 2 tablespoons lemon curd in a heavy resealable plastic bag.  Snip a small piece from the corner; set aside.  Wash beater thoroughly.  For meringue in a clean large mixing bowl combine eggs and cream of tarter.  Beat with a electric mixer on medium speed until sot peaks form.  Gradually add the 2/3 cups sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.

Remove cupcakes from oven.  Pipe a small amount to the 2 tablespoons lemon curd onto the center of each cupcake.  Pipe or spoon meringue onto tops of cupcakes.

Bake about 7 minutes more until meringue is lightly browned.  Cool cupcakes in muffin tin on a wire rack for 5 minutes.  Remove cupcakes from muffin cups.  Cool for 30 to 45 minutes before serving cover loosely and chill in the refrigerator for up to 4 hours.  Dust with powdered sugar before serving.