Preheat
the oven to 180°C. Grease a 20cm spring-form cake tin with non-stick spray.
1. Crust: Mix
the crushed biscuits, butter, coconut (if using) and flour well. Line the
bottom and sides of the cake tin with the crumb mixture.
2. Filling: Mix the ingredients well and pour into the crust.
3. Bake
for 30 minutes, then remove from the oven to cool. Chill in the fridge for 1-2
hours or overnight.
4. Meringue: Whisk the egg whites until foamy. Whisk in the castor sugar a little at a time.
5. Preheat
the oven to 200°C. Spoon the meringue on top of the filling and bake for 10-15
minutes or until the meringue starts browning all over. Leave to cool then
slice and serve