Preheat oven to 275°. Grease a 10-inch pie plate, and set aside. In a large bowl, beat egg whites with cream of tartar until soft peaks form. Slowly add 3/4 cup sugar, a little at a time, beating until stiff and glossy. Spoon meringue into prepared pie plate, mounding it up side and over edge. Bake 1 hour, and cool at room temperature.
To prepare filling, beat egg yolks and salt in a medium-size bowl until fluffy. Whisk in 1/3 cup sugar, lime juice, and peel, and place mixture in top of a double boiler over boiling water. Whisk constantly until thick and smooth, about 10 minutes. Remove from heat, and let cool.
Beat 1 cup whipping cream until stiff. Fold this into cooled lime custard, and pour into cooled meringue shell. Refrigerate pie at least 4 hours.
Serve garnished with additional cup of whipping cream, whipped, and lime slices.
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