I used shortcrust pastry bases from this recipe.

Put cream, powdered sugar, and lemon curd into a mixing bowl and whisk lightly together; it's better to under-whisk the cream slightly than to over-whisk it. An over-whisked cream will become grainy and taste like butter.

Distribute the lightly whipped lemon cream in a silicone mold (I used one with 6 round circles each with a diameter of 5 centimeters) and place it in the freezer overnight.

When the Lemon Cream is frozen, turn them out of the mold and place them in a baked shortcrust pastry basket with a bit of lemon curd at the bottom.

Whip a meringue by adding powdered sugar and egg whites into a mixing bowl. Whisk until stiff and glossy; this takes about 20 minutes at medium speed on a stand mixer. 

Decorate your small tarts with your meringue in a pattern of your choice. I made two different versions, as seen below.

Lightly toast your meringue with a blowtorch and serve immediately.