For the Passion Fruit Curd:

1. In a medium saucepan over low heat, combine all the ingredients together and whisk until incorporated. Then continuously stir with a wooden spoon until thick and coats the back of the spoon, about 10 minutes.
2. Once thick, transfer to another bowl and allow to cool before using.

For the Meringue:

1. Using an electric beater, beat the egg whites in a large glass or metal bowl until soft peaks form. Add the cream of tartar and whisk again.
2. While continuously beating, add the sugar slowly, about 15 ml (1 Tbsp) at a time. Beat until all the sugar is used and you have a stiff and glossy meringue.
3. Transfer the mixture into a large piping bag with a star nozzle and set aside.

To Assemble:

1. Spoon 45 ml (3 Tbsp) of the crushed coconut biscuit at the bottom of your jars and lightly press the biscuit down.
2. Spoon 125 ml (1/2 cup) of the passion fruit curd into the jars and top with the cut-up pieces of litchi.
3. Pipe the meringue mixture on the top, filling the rest of the jars. Lastly, lightly toast the meringue using a blow torch and enjoy.