Ingredients

For the Lemon Curd
1 cup sugar
4 large eggs, at room temperature
3 large egg yolks, at room temperature
1/8 teaspoon salt
2 tablespoons zest and 3/4 cup juice from 3 large lemons
8 tablespoons unsalted butter, cut into small pieces

For the Lemon Cupcakes
Baking spray
1 3/4 cups sugar
2 tablespoons finely grated zest and 1/4 cup juice from 2 large lemons
1 1/4 cups all-purpose flour
1 cup cake flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup milk, at room temperature
1 teaspoon pure vanilla extract
4 large eggs, separated and at room temperature
1 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature

For the Meringue Topping
1 1/4 cups sugar
1/4 cup water
1/4 cup light corn syrup
6 large egg whites, at room temperature
1/4 teaspoon salt