1. Preheat Air Fryer:

• Set the air fryer to bake mode and preheat to 180°C.

2. Prepare the Cupcake Batter:

• In a bowl, cream the butter and sugar until light and fluffy.
• Add the eggs and mix until fully combined.
• Fold in flour, baking powder, lemon zest, and a pinch of salt. Mix well.

3. Bake the Cupcakes:

• Place silicone muffin molds in the air fryer basket and fill with batter.
• Air fry for 12 minutes until golden and a toothpick inserted comes out clean.
• Remove and allow to cool.

4. Make the Meringue:

• Beat egg whites until frothy. Gradually add sugar and continue beating until stiff peaks form.

5. Assemble the Cupcakes:

• Hollow out the centre of each cupcake with a small spoon. Set aside the removed crumbs.
• Fill the cavity with lemon curd.
• Pipe meringue over the cupcakes.

6. Finish in the Air Fryer:

• Return cupcakes to the air fryer for about 38 seconds to achieve a lightly golden meringue top.

Tip: Watch closely during the final air-fry step, as the meringue browns very quickly.