Dissolve gelatine in ¼ cup boiling water and put aside.
Preheat oven to 200°C. Lightly grease 23cm pie plate.
To make the base, in a large bowl mix the biscuits with the melted butter. Press into pie plate firmly. Chill in the fridge whilst preparing the filling.
To make the filling, in a medium bowl beat together condensed milk, juice and yolks with an electric mixer. Gently fold in gelatine mixture. Pour into prepared base.
To prepare the meringue mixture, in a small clean bowl (not plastic), beat egg whites until soft peaks form. Gradually add sugar until thick and glossy. Spoon mixture over filling and bake for 10 minutes or until golden. Chill until required. Serve with cream