Method

Preheat the oven to 100˚C.

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Beat the egg whites with the salt until they hold soft peaks. Continue beating and add half the sugar, adding 1 tbsp at a time, until the mixture holds stiff peaks. Add the remaining sugar all at once and beat for a few minutes only.

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Line a baking tray with baking paper. Spoon the mixture onto the trays, using a tbsp to shape a hollow in the centre. Bake on the lower oven shelves for 2 hours.

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Allow the meringues to cool and store in an airtight container.

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Meringues can be made up to 5 days prior to serving.

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Lime Curd: Beat the egg yolks with the sugar until pale and thick. Place the bowl over a saucepan of simmering water and stir in the lime juice and zest. Continue to stir constantly with a wooden spoon over low heat until the mixture thickens. Remove from the heat and stir in the butter. Pour into a large bowl and allow to cool.