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1
Position a rack in the center of the oven and preheat to 350F Line mini-muffin pans with paper liners.
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2
In a medium bowl, combine the flour, baking powder and salt.
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3
In a separate bowl, combine the buttermilk and lemon juice.
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4
Using an electric mixer, beat the butter on high speed until creamy, about 1 minute.
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5
Add 1 cup sugar and the lemon peel and beat until fluffy, about 5 minutes.
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6
Add the 2 eggs, one at a time, and beat until combined, scraping down the sides between additions.
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7
On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture.
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8
Repeat, alternating ingredients, until the batter is smooth.
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9
Spoon the batter into each liner, about three-quarters full.
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10
Bake until a toothpick comes out clean, about 20 minutes.
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11
Let cool on a rack.
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12
In a heatproof bowl, whisk together the remaining 2/3 cup sugar and the egg whites.
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13
Place over a saucepan of barely simmering water, making sure the water doesn't touch the bowl, and heat just until the sugar dissolves, whisking constantly.
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14
Remove from the heat and beat on high speed until stiff, glossy peaks form.
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15
Spread a thin layer of lemon curd over each cupcake and dollop the meringue on top.
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16
Toss the lemon peel strips in sugar to coat, and place one on each cupcake.
