Lemon and Lime Meringue with Coconut Crumble rebuilds the classic pie as a plated dessert — crisp-baked meringue crowns over sharp lemon and lime curd, sitting on a coconutty short crumble. Sweet, sharp, and crackly in all the right places.
Looking for a dessert that screams ‘pro-level’ but is secretly a breeze to make? You’ve found it! This stunning recipe is a masterclass in texture and flavour, where zesty lemon and lime dance with tropical coconut. We assemble everything right at the last minute, ensuring every bite is a delightful mix of crisp, creamy, and chewy. It’s the perfect showstopper to leave your guests in awe.
Ingredients
• For the Meringue Crowns
• 1 quantity of your favourite unbaked Meringue recipe
• For the Coconut Crumble Base
• 150g (5.3 oz) / 1 ¼ cups plain all-purpose flour
• 115g (4.1 oz) / ½ cup caster (superfine) sugar
• 35g (1.23 oz) / 2.5 tbsp (38 ml) unsalted butter, cold
• 30g (1.06 oz) / ⅓ cup desiccated coconut
• 65g (2.29 oz) / ¼ cup coconut oil, solid
• For the Lemon & Lime Filling
• 1 lime, zested and juiced
• 12 tbsp (180 ml) / ¾ cup good-quality lemon curd
• For Garnishing
• Finely grated zest of 1 unwaxed lemon or lime
• Whipped cream, optional
Instructions
1. For the Meringue Crowns
2. Prepare your meringue mixture until it is smooth and glossy. Transfer it to a piping bag fitted with a star nozzle.
3. Take a sheet of baking parchment and an 8cm / 3-inch round cutter. Use the cutter as a template to draw six circles on the parchment with a pencil, leaving a few centimetres between each.
4. Flip the parchment over so the pencil marks are on the underside. You should still be able to see the circles.
5. Following the circle guides, pipe small, touching peaks of meringue about 2cm / ¾-inch high around the edge. Continue piping concentric rings of peaks until the entire circle is filled.
6. Bake the meringues according to your recipe’s directions. Once cooked and completely cooled, store them in an airtight container for up to 1 day.
7. For the Coconut Crumble Base
8. Preheat your oven to 180°C / 160°C fan / 350°F (180°C) / Gas Mark 4. Line a baking tray with parchment paper.
9. In a food processor, combine the flour, sugar, butter, desiccated coconut, and coconut oil. Pulse until the mixture is well combined but still has a crumbly texture.
10. Tip the crumble mix onto the prepared baking tray. Gently push it together to form a single mass, but don’t compact it too tightly. Check that it’s large enough to cut six 8cm / 3-inch circles.
11. Bake for 10 minutes. Remove from the oven and use the 8cm / 3-inch cutter to press and define six circles in the partially baked crumble. This helps create sharp edges later.
12. Return the tray to the oven and bake for another 20-25 minutes, or until golden brown.
13. Remove from the oven and immediately re-press the cutter over the circles to ensure they will separate cleanly. Let the crumble cool completely on the tray.
14. Once cool, use a palette knife to carefully lift the six crumble discs. Store in an airtight container for up to 3 days.
15. To Assemble (Serves 6)
16. In a small bowl, mix the zest and juice of one lime with the lemon curd to create a vibrant lemon and lime curd.
17. To serve, place a tiny dab of the curd mixture (about the size of a fingernail) in the centre of each of your six serving plates. This will act as glue.
18. Carefully place one coconut crumble disc on top of the curd ‘glue’ on each plate.
19. Divide the lemon and lime curd evenly among the six crumbles, spreading it smoothly to the edges.
20. Top each curd-covered base with a meringue crown. The meringue should be roughly the same size as the base for a neat, professional look.
21. Garnish with a final sprinkle of finely grated lemon or lime zest, letting some fall onto the plate. Serve immediately, with a spoonful of whipped cream on the side if you wish.
Nutritional Information
• is an estimate and may vary based on used. Per serving (approximate): Calories: 450kcal, Carbohydrates: 60g (2.12 oz), Protein: 4g (0.14 oz), Fat: 22g (0.78 oz), Saturated Fat: 15g (0.53 oz), Sugar: 45g. (1.59 oz)
Pro Tips
• To keep your crumble base from sliding, use a tiny dab of the lemon curd on the plate as an edible ‘glue’ before placing the crumble on top.
• If your prepared meringues lose their crispness, revive them in a low oven (around 100°C / 200°F) for 10-15 minutes before cooling and using.
• For perfectly sharp-edged crumble discs, press the cutter into the dough after 10 minutes of baking, then press again immediately after they come out of the oven.
• Don’t throw away the crumble scraps after cutting the circles! They make a delicious snack or a crunchy topping for yogurt or ice cream.
• Save time by using a high-quality, store-bought lemon curd. Just make sure it has a bright, zesty flavour to complement the other .
FAQ
Q: Can I make this vegetarian dessert vegan
A: Yes, with a few simple swaps. For the meringue, use an aquafaba-based recipe instead of one with egg whites. In the coconut crumble, replace the unsalted butter with a solid, plant-based butter alternative. Finally, ensure you use a high-quality, store-bought vegan lemon curd or make your own egg-and-dairy-free version.
Q: How can I make this recipe gluten-free
A: To make the coconut crumble base gluten-free, simply substitute the plain all-purpose flour with a good-quality 1-to-1 gluten-free flour blend. The meringue and lemon curd components are typically naturally gluten-free, but always double-check the labels on your ingredients, especially store-bought lemon curd.
Q: Can I prepare components of this dessert in advance
A: Absolutely! This recipe is ideal for advance preparation. The meringue crowns can be baked and stored in an airtight container at room temperature for up to 1 day. The coconut crumble discs will stay crisp in an airtight container for up to 3 days. Just assemble everything right before serving to ensure the best texture.
Q: What can I do with the leftover crumble bits
A: Don’t discard the extra crumble after cutting your discs! These golden, crunchy bits are a delicious vegetarian treat. Store them in an airtight container and use them as a topping for plant-based yogurt, ice cream, or even a bowl of fresh fruit for added texture and flavour.
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Lemon and Lime Meringue with Coconut Crumble
Ingredients
Method
- For the Meringue Crowns
- Prepare your meringue mixture until it is smooth and glossy.
- Transfer it to a piping bag fitted with a star nozzle.
- Take a sheet of baking parchment and an 8cm / 3-inch round cutter. Use the cutter as a template to draw six circles on the parchment with a pencil, leaving a few centimetres between each.
- Flip the parchment over so the pencil marks are on the underside. You should still be able to see the circles.
- Following the circle guides, pipe small, touching peaks of meringue about 2cm / ¾-inch high around the edge.
- Continue piping concentric rings of peaks until the entire circle is filled.
- Bake the meringues according to your recipe's directions.
- Once cooked and completely cooled, store them in an airtight container for up to 1 day.
- For the Coconut Crumble Base
- Preheat your oven to 180°C / 160°C fan / 350°F (180°C) / Gas Mark 4.
- Line a baking tray with parchment paper.
- In a food processor, combine the flour, sugar, butter, desiccated coconut, and coconut oil. Pulse until the mixture is well combined but still has a crumbly texture.
- Tip the crumble mix onto the prepared baking tray. Gently push it together to form a single mass, but don't compact it too tightly.
- Check that it's large enough to cut six 8cm / 3-inch circles.
- Bake for 10 minutes.
- Remove from the oven and use the 8cm / 3-inch cutter to press and define six circles in the partially baked crumble. This helps create sharp edges later.
- Return the tray to the oven and bake for another 20-25 minutes, or until golden brown.
- Remove from the oven and immediately re-press the cutter over the circles to ensure they will separate cleanly.
- Let the crumble cool completely on the tray.
- Once cool, use a palette knife to carefully lift the six crumble discs. Store in an airtight container for up to 3 days.
- To Assemble (Serves 6)
- In a small bowl, mix the zest and juice of one lime with the lemon curd to create a vibrant lemon and lime curd.
- To serve, place a tiny dab of the curd mixture (about the size of a fingernail) in the centre of each of your six serving plates. This will act as glue.
- Carefully place one coconut crumble disc on top of the curd 'glue' on each plate.
- Divide the lemon and lime curd evenly among the six crumbles, spreading it smoothly to the edges.
- Top each curd-covered base with a meringue crown. The meringue should be roughly the same size as the base for a neat, professional look.
- Garnish with a final sprinkle of finely grated lemon or lime zest, letting some fall onto the plate.
- Serve immediately, with a spoonful of whipped cream on the side if you wish.
- Don't throw away the crumble scraps after cutting the circles! They make a delicious snack or a crunchy topping for yogurt or ice cream.
