Crush your biscuits (I usually place them in a freezer bag & hit them with a rolling pin!)
In a bowl, mix together your crushed biscuits and melted dairy free spread.
Press into a loose bottomed tin & chill in the fridge whilst you make your lemon layer. (minimum 30 minutes)
Zest and juice all of your lemons into a bowl.
Add your cornflour and mix to form a loose paste.
Bring to the boil 440ml of water. Once boiling add your lemon/cornflour paste. Stir until thickened and remove from the heat.
In a separate bowl, mix together your sugar and egg yolks until smooth.
Slowly add your egg/sugar mixture to your saucepan, whisking or stirring continuously. Once all the mixture has been added, plate over a low heat and continue to stir till a little more thickened.
Allow to cool slightly before pouring it over your biscuit base. Put to one side, ideally in the fridge.
To make the meringue add your egg whites to a freestanding mixer (or use an electric hand whisk). Whisk until soft peaks are formed.
Continue to whisk and gradually add your sugar until stiff peaks have formed and it's glossy.
Finally add your cornflour and whisk once more. Make sure your meringue is lovely and thick.
Spoon your meringue on top of the lemon layer. Swirl it around making little peaks as you go.
Bake in the oven for about 15 minutes at 170C.
If you have a cooking blow torch at this point you could gently torch the top to give it a little more colour (optional).
Allow to completely cool in the tin and then chill in the fridge for a good few hours (I always chill overnight) to allow the lemon layer to cool and settle down.
Slice up, enjoy!