Lemon Meringue Cupcakes

1 cup butter or margarine, softened 2  cups sugar 3 eggs 2 grated lemon peel 2 lemons juiced 1 teaspoon vanilla or lemon extract 3 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 cups vanilla yogurt

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel, juice and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with yogurt (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. Lemon Curd Filling 1 3/4 cup sugar 3 tablespoons all-purpose flour 1/4 cup cornstarch 1/4 teaspoon salt 2 cups water 1/2 cup lemon juiced 2 tablespoon lemon zest 1 tablespoons butter 4 egg yolks, slightly beaten    Mix, sugar, flour, cornstarch and salt in a medium sauce pan, mix well and add 2 cups water. Cook until thicken add a small amount of hot mixture into eggs and mix. Add egg mixture back into pan and cook for about five minutes. remove from heat and add butter, lemon zest and lemon juice mix well. Set aside to cool.         Meringue 8 egg whites 1/2 tsp cream of tarter. 1/2 cup white sugar In a large glass or metal bowl, whip egg whites and tarter until foamy. Add sugar one tablespoon at a time, and continue to whip until stiff peaks form. Spread meringue on cupcake  Put under the broiler (make sure rack is in on the middle) until golden brown.  To put cupcakes together Use a wooden spoon or you can use the cupcake tool like I have to put the hole in the cupcake. Fill with the lemon curd put meringue on top and put under the broiler until light brown. I will post photo Sunday or Monday.