Defrost the pastry, if frozen, or make and chill if making it from scratch.
Make the curd. Place the black cherries and lime juice in a small pan and heat gently for a few minutes until the juices come out of the cherries. Set aside to cool. Strain the liquid into a small bowl.
Once cool, add the 2 beaten eggs, sugar and butter to the lime and cherry juice in a microwaveable bowl. Microwave on high, covered, for 1 minute then stir well.
Microwave for 1 minute on medium, uncovered, five or six more times, until thickened, stirring vigorously after each minute.Once thickened enough to coat a spoon, allow it to cool.
Line your tins with the pastry, add baking paper on top and fill them with baking beans and bake blind for 15 minutes at 180 degrees (fan).
Remove the baking paper and beans and bake for 2-3 minutes more, then remove from the oven and cool.
Pour the curd into the cooled pastry shells and chill for 30 minute in the fridge.
Prepare the meringue. Beat the egg whites in a stand mixer until they reach the firm peak stage, then add the caster sugar slowly spoon by spoon, mixing between each addition, until the meringue is glossy and firm.
Remove the pastry shells filled with curd from the fridge and spoon the meringue on top, starting around the edges so the meringue attaches to the pastry. Make small peaks and swirls on top using a spoon.
Bake for approx 25 minutes at 180 degrees, until the top is crisp and the centre of the meringue is still soft and marshmallow-like.
Allow to cool and stand for a couple of hours before eating, to ensure it is firm.