Lemon pie cake

* Ingredients : 

+Lemon filling:
°3 egg yolk (reserving whites for meringue)
°3/4 cup granulated white sugar
°3 tablespoons all-purpose flour
°a pinch of salt
°3 tablespoons lemon juice
°2 tablespoons lemon peel, loosely packed
°1/2 cup water
°2 tablespoons melted unsalted butter
°1/2 cup unsalted butter
°1 cup sugar
°2 eggs
°3 tablespoons lemon juice
°2 teaspoons baking powder
°1 teaspoon salt
°1-1/2 cup all-purpose flour
°3 reserved egg whites
°a pinch of salt
°1/4 cup sugar

1) Lemon filling: In a small saucepan over low heat, whisk together egg yolks, sugar, flour, and salt. Whisk in lemon juice, lemon peel, water, and melted butter; Increase heat to medium, whisking constantly, and cook until lemon filling is smooth and thickened, about 7 minutes; Remove from fire and set aside
 2) Preheat oven 375 degrees
3) Cupcakes: In a medium bowl, beat butter and sugar until light and fluffy. Beat in eggs, lemon juice, baking powder and salt; Whisk in the flour just until blended
4) Divide cupcake batter among 12 cupcake liners in a muffin pan. Bake for 20 minutes, until cupcake centers are firm; Remove the cupcakes from the oven and cool for 5-8 minutes (do not turn off the oven)
5) Meanwhile, prepare the meringue: Beat the reserved egg whites with the salt until mixture begins to thicken. Add the sugar and beat until the meringue is stiff and forms beautiful peaks (don't overdo it)
6) With a sharp knife, remove the center of each cupcake (about 1 in diameter), leaving a layer of cupcake under it cut off; Discard the cupcake core (or treat the weary baker with a small, tart snack); Fill cupcake centers with lemon filling
 7) Divide the meringues among the cupcakes, distributing them on the edges and pressing gently with the back of a spoon to form the tops; Return the cupcake to the oven and bake for an additional 5-6 minutes, until the meringue tops are golden brown; Remove from the oven and let cool for 10 minutes; Store in the refrigerator for an hour or more before serving. 

Enjoy !