Lemon meringue cupcakes

Cupcakes

• 300 g white sugar
• 250 g unsalted butter, softened
• 1 tsp vanilla bean paste
• 250 g buttermilk
• 4 eggs, room temperature
• 430 g self-raising flour
• 1 tsp baking powder
• 1 pinch sea salt

Lemon curd

• 240 g white sugar
• 150 g freshly squeezed lemon juice
• 120 g unsalted butter, cut into pieces
• 3 eggs

Swiss meringue

• 200 g white sugar
• 4 egg whites
• 1 tsp freshly squeezed lemon juice
• 1 - 2 pinches sea salt
• ½ vanilla bean