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.
