Pre-heat the oven to 160C (320F) fan-forced and line two 12-hole muffin trays with cupcake liners.

In a food processor, process the butter, sugar and lemon zest until smooth.

Add the egg, one at at time and mix them through.

Scrape down the sides then add the flour and almond meal and process until smooth (you may need to scrape down the sides again so there are no dry parts).

Divide the batter between the cupcake liners and bake for 25-30 minutes or until a cake tester inserted in the middle of a cupcake comes out clean.

Transfer the cakes to a wire rack to cool completely.

While the cakes are cooling make the icing.

In the bowl of an electric mixer, beat the butter and lemon zest together until smooth and creamy.

Slowly add the icing sugar, pour in the lemon juice and increase the speed.

Keep beating until the icing is light and fluffy.

If the icing is too thick, add a little milk or water to thin it so you can pip it.

When the cake have cooled, use a sharp knife to cut a cone-shaped hole in the top of each of the cupcakes.

Spoon a half a teaspoon of lemon curd on each one.

Using a piping bag, pipe icing on top of the cakes to cover the lemon curd.

Sprinkle with extra lemon zest.