First make the curd. Combine all the curd ingredients in a saucepan. Whisk gently over a low heat until thick. This can take 8 - 10 minutes over a gentle heat ? make sure the mixture never boils or sticks to the base of the pan.

Once the curd is thick, pour into a jug, cover tightly with cling film and place in the fridge to completely cool.

Next, make the pastry. Preheat the oven to 200?C/ Fan 180?C / Gas Mark 6.

Place the flour, butter, icing sugar and desiccated coconut in a food processor. Pulse to create a fine breadcrumb texture.

Bring the mixture together with 2 - 3 tablespoons of water to form a stiff dough. Wrap in cling film and chill in the fridge for 30 minutes.

When chilled, roll out the pastry on a floured surface and then line the skillet, allowing the pastry to slightly overhang the side - this will ensure the pastry doesn?t drastically shrink when baked.

Pierce the pastry several times with a fork, line with parchment paper and fill the pastry case with baking beans or rice.

Bake for 10 minutes. Remove baking beans or rice and bake for a further 8 minutes. Remove from oven and cool slightly.

When the curd has completely cooled, pour into the pastry case and set aside whilst you make the meringue.

In a very clean bowl, whisk the egg whites until firm and fluffy. Using a tablespoon, slowly add spoonful?s of sugar whilst continuously whisking. Once all the sugar is incorporated, continue to whisk until firm glossy peaks form.

Spoon the meringue into a piping bag and pipe meringue kisses on top of the curd and sprinkle with coconut. Bake for a further 15 minutes.

Remove from the oven and finish with lime zest.

Cook's Notes

Ideally, make the curd the night before as this allows it to cool and set slightly. This will make your tart more sturdy and easier to slice and serve.

Place your leftover egg whites in a sandwich bag, seal tightly and place in the freezer. When required for a recipe, simply defrost overnight in the fridge before using as per the recipe.