Place the biscuits into a blender and process until they are finely crushed

Put them into a mixing bowl, add the butter and mix until combined

Pour into a lined spring form tin and flatten with the back of a spoon

Place into the fridge to set for at least 30 minutes

Preheat the oven to 150° Celsius

Place the egg yolks and condensed milk into a stand mixing bowl and whisk to combine

Add the zest and lemon juice and whisk to combine

Pour the mixture on top of your biscuit base

Bake for 30 minutes and then remove from the oven

Leave to cool at room temperature in the tin

Remove from the tin and leave to chill in the fridge for 2 hours

Pipe the meringue onto the pie and torch to colour before serving