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1. To make the cupcakes: Preheat oven to 340u00b0F. Fill 15 cups of 2 cupcakes pans with liners.
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2. In a bowl, mix the milk and eggs. Set aside. In a large bowl, mix the flour, sugar, vanilla sugar, salt, baking powder and lemon zest (of all 3 lemons). Add butter and half the egg mixture into the dry ingredients. Whisk for 1 minute, then add the rest of the egg mixture. Whisk until batter is smooth.
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3. Fill the cupcake pans 3/4 of the way full. Bake at 340u00b0F for 20 minutes.
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4. In the meantime, make the syrup: Heat 1/3 cup lemon juice with 1/3 cup plus 1 tablespoon sugar in a pan over medium heat. Remove from heat as soon as it starts boiling. When you take the cupcakes out of the oven, pierce the tops with a toothpick, then spread the syrup on them. Let them cool.
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5. To make the meringue: Start beating the egg whites. In a pan over high heat, add 1/2 cup water and 1 1/3 cups plus 1 tablespoon sugar. Bring to a boil and cook for 1 minute after it starts boiling. Add this syrup little by little to the egg whites as you beat them. Keep beating until stiff and cool.
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6. Once the cupcakes and the meringue have cooled down, decorate them with the meringue (pipe or spread it onto the top of the cupcakes). Broil the meringue-topped cupcakes for 1 to 4 minutes in the oven, until the tops are slightly brown.
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Source: l'atelier des sens.
