Here is another yummy recipe for you :)

Can you tell I have a sweet tooth? I also love lemon.
Enjoy!
Lemon Meringue Pie Cupcakes

1 cup cake flour
1 cup all purpose flour
2 tsp baking powder
½ tsp salt
¼ cup butter, very soft
1 cup sugar
2 tbsp lemon zest (from 2 large lemons)
1 large egg
1 tsp vanilla
1 cup milk, room temperature

Preheat oven to 375F. Line 18 muffin cups with paper liners.
Sift together cake flour, ap flour, baking powder and salt in a medium
bowl.
In a large bowl, cream butter, sugar and lemon zest until fluffy,
about 3 minutes. Beat in egg thoroughly, followed by vanilla.
Alternate milk and flour in three additions, ending with flour.
Evenly distribute in prepared pans.
Bake at 375F for 18-20 minutes, until a tester comes out clean and the
cake springs back when lightly pressed.
Remove to a wire rack to cool.
Makes 18 cupcakes.

Once the cupcakes are cool, fill a metal-tipped pastry bag with lemon
curd (recipe follows, or you may use store-bought) and pipe into
cupcakes. Poke the tip of the pasty bag 1/2-1 inch into the top of
each cupcake and squeeze about 2 tsp lemon curd into it. You might not
use all the curd.

Meringue
3 egg whites
½ cup sugar
¼ tsp cream of tartar

Set a glass or metal bowl over a sauce pan with an inch or two of
boiling water in it (i.e. use a double boiler) and beat egg whites in
it until foamy. Add in cream of tartar and beat until fluffy but not
yet at soft peaks. Stream in sugar until meringue reaches fairly stiff
peaks. Spread on cupcakes with a small knife or offset spatula.

Brown with a blowtorch or place on a baking sheet under the broiler
until lightly browned, about 3 minutes.

Lighter Lemon Curd
(adapted from Chocolate and the Art of Low Fat Desserts)
1/3 cup fresh lemon juice
1-2 tsp lemon zest
5 tbsp sugar
1 egg, room temperature
1/2 tsp vanilla extract

In a small sauce pan, over medium heat, dissolve sugar into lemon
juice. Add zest.
Lightly beat egg in a small/medium bowl. Whisking constantly, slowly
pour lemon/sugar syrup into the egg. Beat for 2 minutes (only 1 if
you're using a mixer), then transfer back into the saucepan.
Heat over low heat, stirring constantly, until it just starts to
bubble at the edges. Remove from heat and stir in vanilla.
Transfer to a small container and store in the fridge.
Makes 2/3 cup.