Instructions

1. Make the papaya curd. Add the papaya flesh, lemon juice and zest to your blender. Blender on high until smooth. Measure out 1/2 cup of the purée and transfer it to a clean bowl. Discard any remaining purée. Add the sugar and egg whites and stir to combine. Set aside.
2. In a medium heavy-bottom saucepan, melt the butter over low-medium heat. Remove the saucepan from the heat and whisk in the egg yolks. Then whisk in the purée mixture. Return the saucepan to the heat and cook, stirring constantly with a wooden spoon, until the mixture has thickened enough to coat the back of the spoon, about 4-5 minutes. Remove the saucepan from the heat. 
3. Place a fine mesh strainer over a clean bowl and strain the papaya curd, using a spatula or spoon to help push as much of it through the strainer as possible. Discard any collected solids. Cover the bowl with plastic wrap and place it in your refrigerator to chill the papaya curd for at least 2 hours before using. The papaya curd will thicken as it cools. It can be made several days in advance and stored in an airtight container in your refrigerator.
4. Make the meringues. Pre-heat your oven to 275 degrees. Line two large baking sheet with parchment paper and set them aside.
5. Add the egg whites, cream of tartar and salt to the bowl of your stand mixer fitted with the whisk attachment. Whisk on low speed for about 1 minute. Then increase the speed to medium and whisk for another 2 minutes. The egg whites should have small, uniform bubbles throughout.
6. In a small bowl, stir together the sugar and cornstarch. Then with your mixer on medium speed, slowly add the sugar/cornstarch mixture to the egg whites. Once all the sugar/cornstarch mixture has been added, increase the speed to high and whisk until the batter is thick, white, glossy and holds stiff peaks, about 4-5 minutes. Add the vanilla extract and pistachios and whisk until incorporated.
7. Using a large spoon, scoop the batter out onto your prepared baking sheets into 8 mounds, placing 4 on each baking sheet. I like to use an off-set spatula to help shape and smooth the sides of the mounds. Then using the back of the spoon, I create a small indent in the middle of each mound. Be careful not to make the mounds too thin/flat, because they will spread out during baking. If this happens, you can use the back of the spoon to coax/lift the batter back up into a taller shape. 
8. Transfer the baking sheet to your pre-heated oven and reduce the temperature to 250 degrees. Bake the meringues for 50-55 minutes. They should feel dry to the touch when they are done. Turn your oven off and let the meringues rest in the oven as it cools, about 20 minutes. Then remove the baking sheet and allow the meringues to finish cooling at room temperature. Cooled, undecorated meringues can be used immediately. Or stored in a single layer in an airtight container at room temperature for 2-3 days.
9. Make the whipped cream. Place the bowl of your mixer and the whisk attachment in your freezer for about 2-3 minutes to chill them. Then remove them from the freezer and immediately add the heavy cream, powdered sugar and vanilla extract to the bowl and start whisking on medium-high speed. Once the cream starts to thicken, increase the speed to high and continue whisking until soft peaks form. 
10. To serve, spoon some of the papaya curd into the center of each meringue. Top with whipped cream, raspberries, pistachios and mint. Enjoy immediately.