Preheat your oven to 180 C . Line a cookie sheet with parchment paper.

In a bowl, beat together the egg whites with the salt until firm peaks have formed.

While continuing beating, add the sugar bit by bit.

Once all the sugar is added, continue beating until glossy, stiff peaks (pointed up) are formed.

Sprinkle the corn flour on top and fold in using a spatula.

Add the vanilla and vinegar and mix.

Using a scoop, place dollops of the meringue (about 3-4 tablespoons each) on prepared pan keeping about 2 inches space in between. You can also fill the mixture into a piping bag fitted with a star tip and pipe discs.

Using a spoon, make an indentation or dip in the centre. This makes space for your filling.

Bake at 140 c for 30 minutes and then cool in the oven (with the door closed) for about 30 minutes.

Cook completely on a wire rack.

In a thick bottomed sauce pan, whisk together the yolks and sugar.

Add the puree, lime juice and whisk.

Add the butter.

Heat until all the butter melts while stirring.

Continue stirring and heating until mixture thickens and coats back of spoon. If you dip a spoon into the curd and take it out, the curd should cover the back of spoon and if you run your finger across, there should be a clear line with curd on both sides.

Transfer into a bowl and cover with cling wrap touching the top (prevents a film from forming)

Chill atleast 4 hours.

Add a tablespoon or two of curd into the hollow on top of your pavlovas. Serve!