Sweet dough:

• Mix the dry ingredients. Add the butter and mix until the butter is down to a pea size.
• Add the yolk and mix the dough quickly until combined.
• Wrap the dough in plastic wrap and place in fridge to rest for at least an hour.
• Using individual or a large pie pan, grease the side with butter and then add flour to coat.
• Tap it against a surface to remove excess flour. Place the moulds in fridge to set (10 minutes)
• Once rested, take the dough out of the fridge and let it comeback to temperature (20 minutes), then roll it down to 1/8th of an inch and detail some circle the size of your pie ring.
• Place them in the bottom of the mould. Cut strips about ¾ in and place them against the sides of the mould (add dough if too short and cut the extra if too much).
• Let it set in fridge for 15-20 min.
• Fork the bottom of the dough so the dough doesn't rise.
• Add a piece of tinfoil on the tart and fill it with beans all the way to the top. This step will allow the sides not to collapse while blind baking.
• Place in 350℉ oven for 10-12 min.
• Remove the beans and foil and cook for another 6-8 minutes or the pie shells are golden brown .
• Let it cool down on a wired rack. Using a microplane smooth the top and edges.
• Set it aside.

Lemon filling:

• Place the gelatine in cold water to bloom.
• In a bowl, whisk sugar, eggs and lemon juice.
• Place on top of a double boiler and cook while whisking constantly.
• Make sure not to over heat the curd so it doesn't scramble. (you should always be able to place your hand in the bottom of the bowl without burning yourself).
• When you've obtain the right consistency add the gelatine (squeezed) and whisk it in.
• Using a blender, add the butter pieces by pieces until fully incorporated.
• Let it cool down making sure to cover the top of the curd so it doesn't create a skin.

Assembling:

• Fill the pie shell with the filling and smooth it out.
• Pipe the meringue overtop and brûlée it with a blow torch.
• Rasp the lime overtop.
• Time to eat! Bon appétit.