Preheat oven to 225F, using the low fan setting on a convection oven.
Whip your white with a pinch of salt and gradually adding the sugar. Whip it to a medium stiff peak. So when you lift the whip upside down, it has a slight bend.
Using a standing mixer with the whip attachment on medium speed, whip the egg whites with a pinch of salt. Slowly add the sugar and whip until you form medium peaks. Add the poppy seeds and mix until the poppy seeds are incorporated.
Prepare a sheet tray. Lightly spray the tray with vegalene and line with parchment paper. Then, using a standard tablespoon, spoon the meringue onto the sheet tray and and press a dimple in the center of each spoonful. The shape isn’t important— have fun with it!
Bake for about 45-60 minutes. Let cool for 15 minutes.
To make the lemon curd, create a double boiler by placing a large mixing bowl over a saucepan of boiling water. In the mixing bowl, combine lemon juice, lime zest, eggs and sugar and whisk constantly so that the eggs do not cook separately. Continue to whisk until the mixture has thickened. Whisk in the butter, then strain the mixture and chill in the refrigerator overnight.
When you’re ready to assemble, whip the cream to soft peaks. Then spoon the lemon curd on the bottom of a plate or bowl. Place the meringue on top of the curd then spoon a dollop of the whipped cream in the center of each meringue.
Wash the strawberries, remove the stems, and cut them in half. Place the strawberries around and on top of the meringue. Sprinkle with reserved fresh lime zest and serve.