Heat the oven to 180C/fan160C/gas 4. Cut the brioche into chunks then whizz to crumbs in a food processor. Put in a bowl. Heat the milk with a knob of butter and the golden caster sugar until the sugar dissolves. Pour over the brioche crumbs and mix. Cool.
Stir the egg yolks into the brioche mix then divide between 4 heatproof glasses, ramekins or dishes (approx 200-250ml). Bake for 20 minutes. Take out and leave while you make the meringue.
Whisk the egg whites to stiff peaks then add a spoonful of caster sugar. Whisk again until stiff, add another spoonful of sugar and repeat until you’ve used all the sugar.
Divide the lemon curd between the ramekins then pipe an extravagant swirl of meringue on top using a star-shaped nozzle, or you can just pile it up with a spoon.
Put back in the oven and bake for 6-8 minutes until the meringue is tinged with pale gold colour.