Preheat oven to 350°F. Use a food processor to combine and pulse all the ingredients for the crust. Press crumbs into your pie pan and bake for 10-12 minutes.

Combine sugar, gelatin, salt, arrowroot and water in a saucepan and bring to a boil while stirring constantly for 1 minute.

Beat your 4 egg yolks and pour some of your gelatin mixture into the beaten yolks. Stir and pour this back into the saucepan to cook until it has thickened. Warning: Do not allow the mixture to go above 160°.

Whisk the lemon juice, butter, and lemon zest together into the egg/gelatin mixture and then remove your saucepan from heat.

Beat the egg whites with cream of tartar at a low speed in a bowl until it becomes light. Slowly pour in sugar and beat until stiff peaks form.

Pour the egg and gelatin filling into the pie crust and cover with the meringue. Add extra meringue to the centre and make sure all the edges are sealed.

Bake the pie for 30 minutes or until the meringue is lightly browned. Set aside for one hour, then keep in the refrigerator for another 4-5 hours.