Preheat oven to 275°F. Line cookie sheet with parchment paper. Combine egg whites and cream of tartar in a large mixing bowl; beat on high speed until foamy. Beat in granulated sugar, 1 tablespoon at a time, beating at high speed until stiff glossy peaks form. Spread meringue into 9-inch circle on paper-lined cookie sheet, building up edge with back of spoon. Bake at 275°F for 45 to 50 minutes or until firm and dry to the touch. Turn oven off; keep door closed for 1 hour. Remove from oven; cool completely on wire rack. Gently remove meringue from paper; place on serving plate. Combine cream cheese, powdered sugar and vanilla in a medium mixing bowl; beat until fluffy. Add whipping cream; beat on high speed, scraping bowl occasionally, until mixture is thick and fluffy. Spread cream mixture evenly in meringue shell. Cover; refrigerate at least 2 hours. Combine cranberry sauce and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil and stir for 1 minute. Remove from heat; stir in lime peel. Cover and refrigerate until chilled. Just before serving, spread cranberry sauce over cream mixture. If desired, garnish with lime slices. Makes 8 servings. Per Serving: Cal. 325 (16%DV), Fat Cal. 135, Pro. 3g (6%DV), Carb. 46g (15%DV), Fat 15g (23%DV), Chol. 53mg (18%DV), Sod. 72mg (3%DV), Vit. A 167RE (12%DV), Vit. C <1mg (1%DV), Vit. E <1mg (1%DV), Calcium 29mg (3%DV), Iron <1mg (1%DV), Folate 3Ug (1%DV), Zinc <1mg (1%DV), Pot. 91mg (3%DV), Dietary Exchange: Fruit 2, Starch 1, Fat 3