Step 1

Pre-heat oven to moderate (180 degrees celsius/355 degrees fahrenheit).

Step 2

Grease your pie tin well with softened butter and line with baking paper.

Step 3

Crush biscuits using a food processor or chopper to a fine crumb (or a rolling pin if you want to go old school).

Step 4

Combine biscuit crumbs and melted butter in a mixing bowl.

Step 5

Press mixture firmly into the greased cake tin – coating bottom and sides – and place into fridge to chill.

Step 6

Separate the egg whites into one bowl and the yolks into another – you'll need both.

Step 7

In another bowl, whisk together the condensed milk, lemon juice, lemon rind and egg yolks until combined and smooth.

Step 8

Spoon the mixture into the chilled biscuit crumb crust.

Step 9

Beat egg whites until stiff. Gradually add sugar, beating after each addition, to create a meringue.

Step 10

Spoon meringue onto top of pie, completely covering the condensed milk mixture.

Step 11

Bake in oven for 15 minutes.

Step 12

Allow to cool and then place into fridge to set for at least 4 hours.