Combine the key lime mix and heavy cream in a saucepot; bring the mixture to a rolling boil while stirring constantly. Dispense into the Silikomart Globe Mold (591071) and freeze completely.
In the bowl of a stand mixer combine the turbinado sugar, almond flour and all-purpose flour. Add the cubed butter and mix with the paddle attachment until it begins to clump together. Spread out on a parchment paper-lined sheet pan and refrigerate for 30 minutes. Bake the dough at 350º F/165ºC or until lightly browned for 5-8 minutes. Mix in the graham cracker crumbs and salt right out of the oven and set aside to cool completely.
Whisk together the water and the Ovasil in the bowl of a mixer until the mix has dissolved. Using a whisk attachment, whip at high speed, slowly adding the sugar a little at a time until it has come to full volume.
Place two Key Lime Globes onto a plate. Fill a piping bag fitted with a French star tip with the Meringue; pipe large and small star dollops onto the plate as shown. Torch lightly, spoon the Graham Cracker Crunch onto the plate, pipe the lemon curd on to the plate as shown; garnish with chocolate décor and add micro greens as desired.
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