LEMON MERINGUE PIE CUPCAKE

LEMON FILLING:

3 egg yolks (reserve whites for meringue)

3/4 cup granulated white sugar

3 tbsp all-purpose flour

pinch of salt

3 tbsp lemon juice

2 tbsp lemon zest, loosely packed

1/2 cup water

2 tbsp unsalted butter, melted