To make the creme patisserie, heat the whole milk with the seeds from the vanilla pod until it starts steaming. Take off the heat and pour into a jug
While it is heating up, use an electric whisk to whisk the egg yolks and caster sugar together until pale and thick. Then add the cornflour and mix it in
Continue mixing the egg yolk mixture on a slow speed, and pour the hot milk in slowly
Pour the mixture back into the pan and heat it up whilst stirring continuously. When it starts to thicken, use a hand whisk to keep it smooth and stop any lumps
Once it is thick, put it in a bowl, and cover it with cling film so that the cling film directly touches the creme patisserie. Put in the fridge to cool completely. If there are any lumps in it, you can push it through a fine sieve once it has cooled down
Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
To make the cupcakes, mix together the butter and caster sugar, ideally using an electric mixer, until smooth and fluffy
Add the eggs and vanilla extract and whisk them in well
Then gently whisk in the self raising flour, and lastly fold in the lemon zest
Divide the mixture between the cupcake cases, and bake them for 20-25 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
Using a cupcake corer, or a knife, make holes in each cupcake
Fill each hole half way with creme patisserie, then fill to the top with raspberry jam
To make the Italian meringue put the caster sugar and water in a pan, stir them together then bring to a boil. When the mixture reaches 112C (235F), take it off the heat and pour the sugar syrup into a jug
While the sugar water is coming to a boil, in a stand mixer or using an electric whisk, whisk up the egg whites with the cream of tartar until they reach soft peak stage (foamy and they are just starting to holding their shape on the whisk but not quite)
Then, keeping the mixer running on a medium speed, pour in the hot sugar syrup slowly. Be careful not to let the sugar syrup hit the side of the bowl. Turn the mixer speed up to high and mix until the meringue is white and shiny and holds its shape, and the bowl of the mixer feels cool
Dollop the meringue on top of each cupcake and use the back of a spoon to flick it around to give it texture, then use a kitchen blowtorch to brown the meringue all over
Serve immediately, store leftovers in the fridge and eat within 2 days