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• Preheat oven to 120°C fan.
• Mix the cornflour and  sugar. Separate the eggs and keep the yolks for the lime cream.
• Beat the whites with the cream of tartar,  ideally in a free-standing food mixer, or with electric beaters.  Start whisking at low speed until the mixture is frothy and then increase to high and whisk until the mixture stands in soft peaks. Now start adding the cornflour/sugar mixture, a tablespoon at a time, whisking until very stiff after each addition. This process will take 3-4 minutes, do not rush it.
• Line a couple of oven trays with parchment paper and pipe or spoon the meringue mixture on top in small round or oval shapes about 4 - 5 cm wide, or larger if you wish.  Bake the meringues for 45 minutes - 1 hour. 
• They are ready when the top feels firm and crisp to the touch and they can be lifted off the paper easily when a spatula is slipped underneath.  To avoid the meringues from cracking, once cooked turn the oven off and leave them inside the oven to cool down completely. I do it overnight.
• While the meringues bake make the lime cream. Beat the yolks, sugar, juice and zest in medium bowl until creamy. Microwave partially covered for 1 – 1 ½ minutes and stir, it should be like thick custard, if still too liquid then microwave for another 20-30 seconds. Leave to cool, then cover and refrigerate until chilled.
• Whip the cream until firm but not too stiff, then the chilled lime custard a tablespoon at a time and mix again until combined.  
• Pipe the lime cream onto each meringue and decorate with a berry or two and a mint sprig.