Puree the peaches with 2 tablespoons of the sugar and the lime juice in a food processor or blender. Transfer to a mixing bowl. Beat the egg whites with a hand mixer until they are foamy. Add the cream of tartar and beat until they hold soft peaks. Add the 3 tablespoons of remaining sugar, 1 tablespoon at a time, beating well after each addition, then continue to beat until they are very thick and glossy. Gently fold the puree into the egg whites. Spoon into four goblets. Serve immediately or refrigerate up to 4 hours. It also can be frozen. Transfer it from the freezer to the refrigerator several hours before serving.{$7e}(Original recipe for 4)
