ZINGY LEMON MERINGUE CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with eight liners.Combine salt, flour, and baking powder in a bowl, and set aside. In a large bowl cream together butter and sugar until light and fluffy. Mix in egg, lemon zest, juice, and vanilla until smooth. Alternate spoonfuls of flour and sour cream, mixing until batter is smooth.Divide batter between baking cups, filling roughly 2/3 full. Bake for about 20 minutes. Let them cool on a wire rack. Take a sharp knife and remove the center of each cupcake, leaving the bottom intact. With a spoon, fill with lemon curd. Chill until ready to frost. In a heatproof bowl set over simmering water, whisk egg whites, sugar, and cream of tartar until egg whites are warm to the touch and sugar is dissolved. Mixture should be frothy. Remove from heat. Beat using hand mixer until glossy and stiff peaks form. Add vanilla in during last 30 seconds. Transfer to large piping bag fit with desired piping tip. Pipe on chilled cupcakes.