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1
Preheat oven to 425 degrees.
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2
Line a baking sheet with parchment paper.
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3
Place the kaffir lime leaves or lime zest in a bowl, and microwave for 30 seconds.
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4
Repeat until the leaves are curled and brittle or the zest is dry and crumbly.
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5
Finely chop the leaves, if using.
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6
Set aside a large pinch of chopped leaves or zest, then sift the remaining leaves or zest with the confectioners' sugar, pushing them through the sifter.
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7
In a mixer, whisk the egg whites on medium speed until they form soft peaks.
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8
Add the cream of tartar, then gradually add 1/2 cup of the sugar and continue whisking until the peaks are firm and glossy.
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9
By hand, fold in 1/4 teaspoon of the vanilla and the confectioners'-sugar mixture.
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10
Drop 6 grapefruit-size dollops of meringue onto the baking sheet.
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11
Create a well in the center of each mound.
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12
Press the remaining kaffir lime leaves (or lime zest) through a sifter to dust the meringue tops.
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13
Put the baking sheet in the oven, close the door and turn off the heat.
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14
Leave for 4 hours.
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15
In the top of a double boiler set over simmering water, whisk together 1/2 cup lime juice, 1/2 cup sugar, cream, egg yolks, salt and 1/2 teaspoon vanilla until the mixture is thick enough to coat the back of a spoon.
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16
Remove from heat, and whisk in the butter.
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17
Cover and cool.
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18
Just before serving, mix the papaya, remaining lime juice, 1 teaspoon lime zest and chili.
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19
Place a meringue on each of 6 plates.
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20
Spoon about 1 1/2 tablespoons custard into the well of each meringue, and top with papaya.
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21
Sprinkle with a pinch of Maldon sea salt.
