Place the butter, sugar and zest in a mixing bowl and whisk together. Sieve in the flour and a pinch of salt and, using your hands, knead the mixture into a dough. Shape into a disc, wrap in clingfilm and chill for 1 hour.
Preheat the oven to gas 3, 170°C, fan 150°C. Roll out the dough on a lightly floured surface to about 5mm thick. Using a 4cm (1½in) fluted cutter, stamp out 30 circles. Place on a baking tray and bake for 10-12mins.
Meanwhile, whisk the egg whites in a large mixing bowl until stiff peaks form. Add the sugar 2 tbsp at a time, until the mixture is thick and glossy.
Place ¼ tsp of lemon curd on top of each biscuit, then spoon or pipe 1 tsp of meringue on top. Return to the oven and bake for 7-8 mins until the meringue is golden.
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