a bite-sized pie
Preheat oven to 350 degrees. Line two cupcake pans with liners. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
Divide batter evenly among pans, filling each 3/4 full. Bake until a toothpick inserted into the center comes out clean, 22-25 minutes. Let cool in pans 10 minutes, and then cool cupcakes completely on a wire rack.
To assemble the full cupcakes w/ lemon curd and meringue frosting:
Turn your oven on broil at 400 degrees. Cut a cone out of your cupcake with a small, sharp knife. Fill the opening with a spoonful of lemon curd. Either cut the very top off of the cone and cover the opening, or just leave it open- either will work. Once your cupcakes are filled, cover them with a generous heap of meringue. Use the back of a spoon to create stiff peaks in your meringue, and place the cupcakes on a baking sheet. Place them in the oven and watch very carefully until the tops are just golden brown, 2-4 minutes, depending on the strength of your broiler. Don’t look away for a second! (If you have a torch, congrats on your courage, and feel free to use that instead of the oven method. It’s probably much, much easier.) Let the meringue tops cool before serving.