For the Orange Curd:

1. In a saucepan, whisk together the sugar, Florida Orange Juice, lemon juice, egg yolks, whole eggs, and salt.
2. Cook over medium-low heat, stirring constantly, until thickened, 8–10 minutes.
3. Remove from heat and whisk in the butter until smooth. Strain if desired, then transfer to a bowl and press plastic wrap directly onto the surface. Chill completely. (The curd will continue to thicken as it cools.)
   
   For the Meringue:
4. Preheat the oven to 250°F. Line a baking sheet with parchment paper.
5. In a clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form and the sugar is fully dissolved.
6. Gently fold in the cornstarch, vinegar, and vanilla.
7. Spoon or pipe the meringue into 6–8 rounds (about 3–4 inches wide) on the prepared baking sheet. Use the back of a spoon to gently spread each into a thick disk, then create a shallow well in the center, leaving slightly higher edges (like a little nest) to hold the filling later.
8. Bake for 1 hour, then turn off the oven and let cool completely inside. The outside should be crisp the center marshmallowy.
   
   For the Whipped Cream:
9. Using a stand mixer or hand mixer, whip the heavy cream, powdered sugar, and vanilla to soft-medium peaks. Keep chilled until ready to use.
10. Assemble: Place the cooled meringues on a serving platter. Top each with whipped cream, then spoon orange curd into the center. Gently swirl for that creamsicle effect.To serve:
11. Garnish with orange segments, candied peel, or a little Florida orange zest if desired.
12. Serve immediately.