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Bring sugar and 375ml water to the boil in a saucepan over medium-high heat, stir to dissolve sugar, then remove from heat and refrigerate until chilled. Transfer 500ml sugar syrup to a food processor (reserve remainder for another use), add yoghurt, lime juice and sour cream, process to combine, then freeze in an ice-cream machine. Freeze until required. Makes about 1 litre.
For crack crumble, preheat oven to 170C. Process sugars, biscuits, flour and ¼ tsp sea salt in a food processor to combine. Add butter, pulse until butter is no longer visible, then spread on an oven tray lined with baking paper and bake, stirring occasionally, until golden (8-10 minutes). Cool completely, coarsely crumble, process in a food processor to a fine crumb and store in an airtight container until required.
For meringue, whisk eggwhite, sugar and ½ tsp sea salt in a heatproof bowl over a saucepan of simmering water until mixture reaches 60C (4-5 minutes). Transfer to an electric mixer and whisk until thick, glossy and cooled to room temperature (8-10 minutes), then refrigerate until required.
To serve, spread a thin layer of meringue to one side of heatproof bowls and brown with a blowtorch. Top with a scoop of frozen lime yoghurt, scatter crack crumble to the side, scatter with lime rind and serve immediately.