Step 1

In a medium heavy-bottom saucepan (don’t turn on the stove yet), combine egg yolks, condensed milk and a pinch of salt.

Step 2

Mix them thoroughly then start cooking over low heat. Stir often so you don't accidentally scramble the eggs or burn the custard. Watch closely.

Step 3

When you see that your mixture is starting to thicken and take shape, add vanilla and lime juice.

Step 4

When you’ve reached custard consistency (thick but still spreadable), turn off the stove, remove pan from heat, transfer the custard to a heat-proof container and set aside to cool.

Step 5

Pre-heat oven to 350F. Prep a 10x15 jelly roll pan by covering it with parchment paper and lightly greasing the parchment paper. Set aside.

Step 6

Using a stand mixer with the whisk attachment or in a large bowl using a handheld electric mixer, sprinkle cream of tartar on top of the egg whites and whisk on low-medium speed until foamy.

Step 7

Gradually add sugar - about 1 teaspoon at a time - and continue whisking until you reach stiff peaks (see notes).

Step 8

Transfer the meringue to your prepared pan and spread evenly. Handle lightly (see notes).

Step 9

Bake the meringue for 20 minutes or until the top turns a light brown.

Step 10

Turn the oven off, open the oven door slightly but keep the baked meringue inside for another 10 minutes to allow it to cool gradually.

Step 11

Take out of the oven and continue cooling on your counter.

Step 12

Once the meringue has cooled, run a thin sharp knife around the edges of the pan and dust the top with confectioner’s sugar. Make sure to cover the whole meringue otherwise it will stick once you roll it.

Step 13

Place a piece of wax paper on top of the meringue, then cover the meringue with another pan that’s slightly larger than the pan you baked the meringue in.

Step 14

Carefully flip the cake, lift the jelly roll pan and gently peel the parchment paper off the meringue.

Step 15

Spread the custard evenly then use the wax paper to help you roll the meringue over. Cover in wax paper until ready to serve. Best served immediately.