Preheat oven to 180°

Combine flour, coconut, sugar and butter in processor to fine crumbs.

Add milk and blend till mixture comes together.

Press into greased and lined slice tin.

Bake for 20 mins till pale golden.

Spread lemon curd over base.

Reduce temp to 170°.

Beat egg whites with pinch of salt to firm peaks.

Beat in sugar gradually until thick and glossy meringue forms.

Fold through coconut and gently spread over lemon.

Bake for 20-25 mins until pale golden.