Arrange 6 butternut snap biscuits on a microwave safe plate. Microwave on medium high in 30 second bursts until biscuits are softened.
Press into patty pans to form rounded tart shapes. Repeat with remaining biscuits. Set aside for 5 minutes until firm.
In a bowl combine lemon curd and mascarpone. Chill for 30 minutes until thickened.
Transfer to a piping bag with a fluted nozzle. Pipe into prepared cases. Top with crushed mini meringues and chill or whisk up a quick fresh meringue topping to pipe on top.