Makes: 24cm round tin
5 large lemons or 6 medium, juice and zest
200g unsalted butter
350g caster sugar
6 eggs, lightly beaten
340g shredded coconut
120g caster sugar
3 egg whites
150g white chocolate, melted
In a saucepan heat lemon juice, zest, butter and sugar until all melted and incorporated. In a bowl, lightly beat eggs, then pour the lemon syrup over, whisking it all together.
Pour the mixture back into the saucepan and continue to cook over medium heat, stirring constantly. Once mix thickly coats the back of a wooden spoon, remove from heat, pass through a sieve and allow to cool and set.
You need to have very stiff curd for this recipe to work. Preheat oven to 165C and line cake tin with baking paper. In a clean bowl combine all the crust ingredients. Pour into cake tin, then press down to base and up the sides.
Place a piece of baking paper over coconut crust and half fill with baking beads or rice and blind bake for 20 minutes. Remove paper and beads and bake for a further 10-15 minutes.
Remove from oven and allow to cool. Once cool, paint the inside of crust with melted white chocolate. Pour in lemon curd and pop into fridge for an hour or two before serving with lashings of double cream.