Meringue 

• 3 large egg whites 
• 3/4 cup granulated sugar 
• 1/4 teaspoon cream of tartar 
• Filling and Garnish 
• 3 large eggs 
• 1/4 cup fresh lemon juice 
• 1 tablespoon grated lemon peel 
• 1 tablespoon grated lime peel 
• 3/4 cup chilled butter, cut into small pieces 
• 1 cup granulated sugar 
• 1/4 cup fresh lime juice 
• Garnishes: colored jelly beans and candied lemon strips 

Preheat oven to 275º F 
Line a baking sheet with waxed paper.   
Using a 3" round cookie cutter, trace 6 circles,  2" apart, on prepared baking sheet. 
To prepare meringue, beat together egg whites and cream of tartar at high speed until foamy.   
Beat in sugar, 1 tablespoon at a time, until stiff, but not dry, peaks form. 
Spoon meringue mixture into a large pastry bag fitted with a star tip.   
Pipe around 1 circle tracing, then fill in completely.   
Pipe 2 layers of meringue around outside edges of circle, forming a wall for filling.   
Repeat with remaining tracings and meringue. 
Bake meringues until firm and dry, 45 minutes.   
Turn off oven; let meringues stand in oven with the door closed for 2 hours or overnight. 
To prepare filling, in the top of a double broiler set over simmering (not boiling) water, beat eggs and sugar until light and fluffy.   
Stir in lemon juice, lime juice, lemon peel, and lime peel. 
Cook, stirring constantly, until mixture thickens slightly, 15 to 20 minutes. 
Remove from heat and stir in butter.   
Pour filling into a bowl.   
Press plastic wrap onto surface; chill 2 - 3 hours. 
Spoon filling evenly into meringue shells.  
Garnish with jelly beans and candied lemon strips. 
  

Note: Do not prepare meringues on a rainy or humid day - the moisture will make them soggy.