INGREDIENTS:

Passion fruit curd:

• ½ cup (1 stick) unsalted butter
• 5 large egg yolks
• ½ cup sugar
• ½ cup thawed frozen passion fruit purée
• 1/8 teaspoon salt
• 2 teaspoons fresh lime juice

Meringue:

• 1 cup sweetened shredded coconut
• 4 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• 1/8 teaspoon salt
• ¾ cup gradulated sugar
• ¾ cup heavy cream

DIRECTIONS:

1. To make curd: Melt butter in a medium heavy saucepan over medium-low heat.  Remove pan from the heat and whisk in egg yolks, sugar, passion fruit purée, and salt.  Return to medium heat and cook, whisking frequently at first and constantly toward the end, until thickened, 8 to 10 minutes.

2. Immediately pour curd through a fine strainer set over a medium glass measure or bowl.  Whisk in lime juice.  Let cool to room temperature, whisking occasionally; curd will continue to thicken as it cools.  Refrigerate, tightly covered, until thoroughly chilled and set, about 2 hours.

3. To make meringue: Position a rack in middle of oven and preheat to 350°F.  Trace a 9-inch circle on a sheet of parchment paper.  Place paper on a baking sheet.

4. Toast coconut on another baking sheet, shaking pan occasionally, until dark golden brown, 8 to 10 minutes.  Transfer coconut to a plate to cool.  Reduce oven temperature to 225°F.

5. Using an electric mixer on medium speed, beat egg whites in a large bowl until foamy.  Increase speed to medium-high, add cream of tartar and salt, and beat just until soft peaks from when beaters are lifted.  Add sugar, about 2 tablespoons at a time, and beat just until stiff peaks form.  With a whisk or a rubber spatula, fold in ¾ cup of the toasted coconut.

6. Spoon meringue into parchment circle on baking sheet, scooping sides upward to form a raised edge, (or spoon into 8 individual-serving cups).  Bake for 1-hour, or until the meringue is dry to the touch.  Turn off oven and leave meringue in oven for 2 hours.  Peel off paper.

7. Just before serving, use an electric mixer on high speed to beat cream in a large bowl until stiff peaks form.  Beat in passion fruit curd just until combined well.  Spoon filling into meringue shell, and sprinkle remaining coconut on top.  Serve immediately.

SERVES 8