This recipe looked a lot more complicated than it turned out to be, but you do have to have faith-a-faith-a-faith that it will actually happen.
The coconut macaroon shell is pretty straightforward, as long as you use a mixer for the egg whites. I skipped the kaffir lime leaves, as for some reason chinatown was all out, but i dont think it made much of a  difference, as the lime and lemon curd filling was very, very citrusy.
The filling takes a while to come together- the recipe says 10 minutes on the stove before it starts to thicken, but i waited twenty and then scooped a cup of the liquid out of the saucepan and kept going. Eventually it got the idea and thickened, and i poured it into the macaroon shell and popped it into the fridge overnight.
If you have a springform pan, use it. While the shell is robust enough to cut into slices, i wouldn’t attempt to lever it out of a tin. I took this to work and it all got eaten, but it was pretty heavy going. The coconut shell is really delicious and not too heavy, but the curd filling is very, very sweet. Next time i would probably make it with a dark chocolate ganache filling.
Good for: Coeliacs, 3 hour work meetings, sweet tooths.
Bad for: Your teeth.
