1. Preheat the oven to 170°C/150°C fan and line a cupcake/muffin tray with 12 cases.
2. Cream together the caster sugar and butter in a bowl until light and fluffy.
3. Mix in the vegetable oil until smooth and then incorporate the lemon zest.
4. Add the eggs with 1/3 of the flour and mix until combined.

Cupcakes

1. Fold in the milk and remaining flour.
2. Fill each case approximately 2/3 full and bake in the oven for 20-22 mins.
3. Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack.
4. Once cool, core the middle of each and fill with the lemon curd.

Meringue

1. With a handheld or stand mixer, whisk the egg whites with the cream of tartar until you get stiff peaks.
2. While whisking, gradually add the sugar and whisk on high until stiff and glossy.
3. Add the meringue to a piping bag and pipe a swirl on top of the cupcakes.
4. Using a kitchen blowtorch, lightly toast the outside of the meringue.
5. Store in the fridge until ready to serve.