Prepare pie pastry by sifting the flour and salt into a large bowl then cutting cold butter into the mixture.

Add cold water a little at a time until the dough comes together. It shouldn't be too dry or too wet.

Wrap dough in plastic wrap and place in the refrigerator for 30 minutes.

Preheat oven to 180C/350F/Gas 4 and lightly grease a baking sheet.

Roll dough on a floured surface and cut 10 circles with 3” cutter.

Cut a tiny x in the top center of 5 circles - these are the tops of the pies.

Spread lemon curd onto 5 of the bottom pastry circles, leaving ½” border all the way around. Use your finger to rub a little water around the edges of the pastry.

Place pastry tops and press to seal with a knife handle or fork tines.

Brush tops with egg whites.

Sprinkle with sugar.

Place pies on the prepared baking sheet and bake for 20-25 minutes until golden.

Transfer to a wire rack to cool slightly before serving. Can also be served cold.