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Curd:
3 T + 1 1/2 tsp sugar	4 1/2 tsp butter
1 egg, beaten	3 Tblsp lemon juice
1 tsp grated lemon peel
Batter:
3/4 cup butter	1 1/2 cups flour
1 cup sugar	1/2 tsp baking powder
2 eggs	1/4 tsp baking soda
1 tsp vanilla	1/4 tsp salt
1 tsp grated lemon peel	2/3 cup buttermilk
Frosting:
2 Tblsp butter	2 cups powd sugar
1/2 tsp vanilla	2-4 Tblsp milk
Pinch salt	Yellow food coloring

For curd, cook and stir sugar, butter, and lemon juice until smooth. Stir in egg. Cook gently 2 minutes; stir in lemon peel. Cool 10 minutes; strain; cover and chill 1 1/2 hours. Make batter and fill paper-lined muffin cups 3/4 full. Bake at 350 degrees for 20 minutes; cool 10 minutes in pan. Remove from pan; cool completely. Fill pastry bag with curd. Insert tip 1 inch into center of cupcake; fill until top begins to crack. Make frosting; frost cupcakes. Store in refrigerator. Makes 1 dozen.