1 Preheat oven to 160°C. Line12 x ¹/³-cup muffin-pan cups with paper cases.
2 Place the table spread, vanilla extract, lemon zest and ½ cup of the caster sugar in a small bowl; beat with an electric mixer until light and fluffy. Add the eggs to the bowl, one at a time, beating the mixture between additions.
3 Transfer egg mixture to a large bowl. Stir in half of the flour, then stir in half of the milk; repeat this process with remaining flour and milk until batter combines. Divide batter among muffin-pan cups and bake for 15 minutes. Leave cooked cupcakes to stand in the muffin pan for 2 minutes.
4 Make six small holes in the top of each cupcake with a teaspoon. Spoon the lemon curd into the cupcakes, then transfer cupcakes to a wire rack to cool completely.
5 Increase oven temperature to 210°C. Beat egg whites with an electric mixer until soft peaks form; gradually add remaining sugar, beating until it dissolves. Fit a medium piping bag with a2cm piping nozzle and fill with egg-white mixture. Pipe mixture onto tops of the cupcakes in a circular motion. Bake cupcakes for 2–3 minutes, or until the meringue is light golden. Serve.