Prepare tart dough: Flour surface well. Temper dough (let it sit for 10-15 minutes to warm up or it will crack. Gently smack the dough with the rolling pin so it loosens up and submits to rolling.
Always roll away from you and turn the dough. If you go back and forth, you risk creating thin spots and the goal is even. Turning the dough ensures that it is not stuck to the counter. Fold the dough over the pin to lift it into the pan. Ease the dough into the pan. Roll the pin over the top to cut off the excess dough. Press the dough against the sides of the pan. Freeze the tart shell until ready to bake. You can make several days or weeks ahead. If storing for more than an hour, wrap well so it doesn’t absorb the flavors in your freezer.
Blind Bake tart crust: Crush parchment paper, reopen it and place it inside the frozen crust. Fill with pie weights and/or beans. They need to come up the sides. Bake at 350°F for 20 to 25 minutes until the crust is set. Carefully pull the parchment away. Dock the bottom with a fork and bake for a few minutes until crust is no longer shiny.
Turn the oven down to 325°F and bake the lime curd in the blind baked tart crust until it is just starting to puff around the edges, about 20 minutes. Cool to room temperature and then refrigerate until chilled and set firm, about an hour or more, can be made a day ahead.
Prepare the Swiss meringue as directed, then fold in the lime zest. Cover the tart. And finally, use a blow torch to toast the meringue or leave it pure white. Refrigerate until ready to serve, can be topped with meringue several hours before serving.