Lemon meringue tart style verrines

Ingredients for 8 mini-verrines:
(double the quantities for small verrines!)

For the Lemon curd:
75 ml of lemon juice (2 small lemons) + their zest
2 eggs
100g of powdered sugar
50g of butter

For the crumble:
50g flour
50g caster sugar
50g almond powder
50g cold butter cut into small pieces

For the Italian meringue:
1 egg white

For the syrup:
75g caster sugar + 25ml water