Spray 10 ramekins with a little oil.
Place a Van Dyck sweet crÃªpe in each ramekin.
Mix the Barkerâ€™s lemon curd and pears together and place in the crepe.
Beat the eggs whites together until fluffy, fold in the sugar gradually until all the sugar has dissolved.
Pile on top of the lemon curd.
Bake in oven preâ€“ heated to 230Â°C for 5 to 7 minutes until golden.