1. Grease a 20 cm springform cake tin very well.
2. Mix the crushed biscuits and melted butter together and press firmly into the base of the cake tin to make the crust.
3. Mix together the condensed milk, egg yolks, lemon juice and the zest into a heat proof bowl and place over a saucepan with simmering water. Stir continuously until it thickens (about 8 minutes). Cool completely.
4. Whip the chilled VANILLA VELVET until it is thick and fluffy.
5. Add the cold lemon custard to the whipped VANILLA VELVET and fold in gently.
6. Spoon into the crust and place overnight in the freezer.

TO MAKE THE ITALIAN MERINGUE:

1. Combine the water and castor sugar in a small saucepan and stir to dissolve the sugar completely. Let the sugar syrup boil to 118°C. Beat the egg whites until it makes soft peaks and add the hot sugar syrup gradually to the egg whites whilst beating on high speed with an electric beater. Beat until it is cool.
2. Spoon the meringue into a piping bag fitted with a nozzle of your choice and pipe rosettes on top of the frozen pie.
3. Use a blowtorch to scorch the meringue.
4. Leave at room temperature for a few minutes before serving.