- Whisk the egg whites until they become slightly firm.
- Slowly add the sugar until the mixture forms firm peaks.
- Spoon 1 tsp of the Roots & Wings Beautifully Smooth Lemon Curd onto each biscuit. Spread it over the biscuit, leaving a ½ cm (1/4 inch) gap around the edge.
- Pipe the meringue mixture onto each biscuit.
- Bake in a 160°C (320°F, Gas Mark 3) oven for 20 minutes. If you wish to toast the tops place briefly under the grill but watch them carefully.