Ingredients

Coconut biscuit crumb

  • 100g flour
  • 100g coconut
  • 100g butter
  • 100g caster sugar

Lemon curd

  • 7 lemons
  • 6 eggs
  • 9 egg yolks
  • 280g caster sugar
  • 336 butter small dice

Italian meringue

  • 200g egg white
  • 400g caster sugar

Method

Coconut biscuit crumb

  1. Mix altogether and roast in the oven at 180 degrees. Until golden in colour.
  2. Mix with a wooden spoon half way through to help with even cooking.

Lemon curd

  1. Mix lemon, eggs and sugar in the pan. Whisk all the time. When starts to thicken and bubble take off the heat and whisk in cold butter.
  2. Pour on a cool tray and cover with cling film and let cool.

Italian meringue

  1. Add a small drop of water to sugar- barely to cover the sugar.
  2. Put it in a pan, and bring to the boil. Bring sugar mixture to 118 degrees. Take off let sit for 1 minute.
  3. Start to whisk your egg whites and pour hot sugar mix. Be very careful at this stage.
  4. Whisk until the meringue is glossy.

To build the pleasure pot.

  1. Fill the glass up to 1/3 with cooked and cooked crumble mix
  2. Add the cold lemon curd. Also 1/3 full.
  3. Put the cool meringue into a piping bag and pipe on top of the lemon curd.
  4. Garnish with some crushed meringue.