Place 8 canapé or tasting spoons (see tip below) on a flat baking sheet and divide the crushed biscuits between the base of the spoons.
Mix together the lemon curd and crème fraîche. Spoon on top of the biscuit base in the spoons to cover evenly.
Spoon a teaspoon of the redcurrant jelly over the top of each one.
Whisk the egg white in a clean bowl until softly peaked. Slowly add the caster sugar, a spoonful at a time, until thick and glossy.
Spoon the meringue into a piping bag with a star nozzle and pipe a swirl over the top of each spoon.
Place under a hot grill for 30 seconds to 1 minute, until they just begin to colour.
Alternatively, use a chef’s blowtorch, if you have one, to brown the meringue.
Leave to rest for a few minutes before serving.