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1
Whisk together egg yolks and whole eggs.
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2
Combine with sugar and lime juice in small saucepan.
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3
Cook over medium-low heat, stirring constantly, 8 to 10 minutes, or until mixture is thick enough to coat the back of a spoon.
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4
Stir to cool slightly.
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5
Strain into a small bowl; add butter, a piece at a time, stirring until smooth.
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6
Stir in zest; let cool completely.
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7
Cover with plastic wrap; refrigerate until chilled, 30 minutes or up to 2 days.
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8
Preheat oven to 200F.
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9
With a pencil, trace sixteen 2-inch circles on parchment; place parchment, penciled side down, on a 12-by-18-inch rimmed baking sheet.
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10
Fit pastry bag with a 5/16-inch plain tip (#12), and fill with meringue; pipe meringue, starting in center of each circle and spiraling out to circles edge.
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11
Create a 3/4 inch-tall wall of meringue peaks by piping along outside of circle using same tip to create smooth peaks, or change tips for a more decorative edge.
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12
Bake 20 minutes.
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13
Reduce heat to 150F, and bake until meringue is dry and crisp, but still white, 40 minutes to 1 hour more.
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14
Let cool completely on baking sheet.
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15
Shells can be kept in an airtight container at room temperature for several weeks, as long as the weather is dry.
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16
Fill cooled meringue shells with chilled lime curd; serve immediately.
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17
Fill a medium saucepan one-fourth full with water, and bring to a simmer.
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18
Combine egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer, and place over (not in) saucepan.
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19
Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes.
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20
(Test by rubbing between your fingers; it should feel smooth, not at all grainy.)
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21
With an electric mixer, beat mixture, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes.
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22
Add vanilla, and mix until just combined.
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23
Use immediately.
