Key Lime pie verrines

1. In a bowl, mix together the crust ingredients.
2. Stir with your fingertips.
3. With a teaspoon, place the mixture at the bottom of the verrines and press lightly.
4. Set aside in the refrigerator.
5. In another bowl, with a whisk, beat the egg yolks until frothy and pale yellow.
6. Incorporate the condensed milk, and then the lime juice and zest.
7. Stir well.
8. Place in a saucepan and heat over medium heat, stirring continuously with a wooden utensil.
9. Bring to a boil slowly, stirring the mixture continuously.
10. As soon as it starts to boil, remove from the heat.
11. Place the cold water in a bowl and sprinkle with the gelatin.
12. Let swell for 2 to 3 minutes.
13. Add the gelatin to the egg yolk mixture.
14. Place in the verrines and refrigerate for about 1 hour.
15. To another bowl, add the egg whites and a pinch of salt.
16. With an electric mixer, beat the egg whites at medium speed until they foam.
17. Increasing the speed of the mixer, whip the whites while gradually adding the sugar, until firm peaks form.
18. With a pastry bag fitted with a fluted tip, top the verrines with meringue rosettes.
19. With a kitchen blowtorch, brown the meringue.
20. Serve chilled.

Note:

If you don't have a pastry bag, you may use two spoons to form the meringue garnish.