Preheat the oven to 180 degrees centigrade.
In a bowl, mix the flour, baking powder and salt. You can pass the flour through a sieve to remove any lumps.
In an electric mixer beat 2 butter sticks cut into pieces with 2 cups of sugar until you get a sponge mixture.
Add to butter 4 eggs, vanilla and juice of 3 lemons and 3 tablespoons of lemon zest.
Mix well and add half of the flour, continue mixing.
Add half the milk and continue mixing.
Add the remaining flour and milk and beat for 5 more minutes.
Prepare 24 molds for cupcakes with their paper and pour the dough filling approximately 3/4 of the paper with dough. Bake for 20 minutes although you should check the cupcakes at 15 minutes. If you have a convection oven they are approx. 18 minutes
While the cakes are cooking, make the lemon custard. In a small pot, mix 3 egg yolks with 1/2 cup of sugar, the juice of 2 lemons and 2 tablespoons of lemon zest. Mix with a balloon whisk very well.
Cook the yolks in a bain-marie until you get a thick consistency. Remove from heat and add 3 tablespoons of butter. Enter well.
Finally, make the meringue. In an electric mixer beat the remaining 3 egg whites with a pinch of salt and a pinch of sugar until they are about to nougat. Add 1 cup of sugar from little to little and continue beating.
To finish each cake cover with a layer of lemon custard and with a pastry bag decorate with the meringue. To lightly cook the meringue with a torch, brown all sides so that they are as in the photo.
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