Lemon Curd Filling

1. Place your yolks, lemon zest, lemon juice, and sugar in a double boiler or a heat proof bowl over a pot of simmering water.
2. Whisk for approximately 12 minutes until sauce thickens. The sauce needs to be thick enough to stick to the back of your spoon.
3. Remove from heat and cover with plastic wrap.
4. Let cool on the counter for a few minutes then place in the refrigerator to cool and set.

Lemon Cupcakes

1. Make lemon curd ahead of time ( instructions above )
2. Preheat oven to 325 degrees.
3. Line cupcake tin with cupcake liners.
4. Sift your flour, baking powder, baking soda, and salt in a medium bowl and set aside.
5. In a large bowl cream together your butter and sugar.
6. Now add in your eggs and mix again.
7. Next gently mix in your lemon extract and apple cider vinegar.
8. Slowly pour your flour mix into the wet ingredients. Mixing between each addition.
9. Gently stir in your cashew milk..
10. Using a large cookie scoop, scoop batter into each cupcake liner.
11. Bake for approximately 17 to 19 minutes. Check with a toothpick.
12. Remove from the oven when done and let cool.
13. Using a cupcake corer to cut a hole in the center of the cupcakes. Pipe ( fill ) the lemon curd into the middle of each cupcake. ( lemon curd recipe above )

Lemon Meringue Frosting

1. In a large heat proof bowl over a large pot of simmering water whisk egg whites, sugar, and cream of tartar until sugar is dissolved and really frothy. This should take approximately 6 to 8 minutes.
2. Remove from heat and using a hand mixer. Mix egg mixture until thick and soft soft peaks form- approximately 8 to 10 minutes.
3. Add lemon extract and mix again until just combined.
4. Transfer meringue frosting to a piping bag and pipe frosting onto cupcakes.
5. Optional: Use a culinary torch to gently torch the edges of the frosting.
6. Enjoy!