Pre heat oven to 180C/360F
Place the chickpeas, coconut flour, baking powder, baking soda and salt in a blender. Blend on high until ground into a fine mixture (30 seconds to 1 minute)
Place the egg whites in a mixing bowl of a kitchen stand mixer with a whisk attachment.
Whisk on Medium/high until soft peaks form.
Slowly add the maple syrup and vanilla extract.
Add the egg yolk one at a time, still whisking on medium/high.
Add the blended mixture (chickpeas etc) and whisk in on low for 1 minute. You may need to scrape the sides of the bowl during this step to ensure it is combined properly.
Add the lemon juice, zest and milk and mix on low until combined (this won't take too long).
Place 6 cupcake liners in muffin tray and spray liners with oil spray.
Divide mixture evenly between liners.
Bake for 16 -18 minutes, or until cooked through.
Remove from oven and immediately remove from the tray.
When cupcakes have cooled completely gently remove a small amount of cake from the top.
Spoon in cooled and thickened curd.
Pre heat oven to 220C/440F
Pipe the meringue mixture on top of cupcakes in desired pattern.
Place cupcakes on the bottom rack of heated oven and cook for approximately 2 minutes.
The meringue should start to show a hint of colour.
Alternatively, use a kitchen 'blow torch' to brown meringue.
Do not store in fridge. Store at room temperature... or eat straight away!