Process or crush the cookies with the salt until fine and mix with the melted butter.

Put the cookies on a pie mould and press down using your fingers first and use the base of a glass to press it down nicely.

Take to a preheated oven at 160C for 5-10min until it starts to become golden every so slightly. Be careful at this stage because it goes from golden to burnt pretty quickly.

Let cool down completely before adding the filling so it doesn't get moist.

Mix the lime juice with the condensed milk.

Add the yolks one by one and mix immediately so the yolks don't oxidize with the sugar from the condensed milk or the acidity from the limes.

Pour onto the cookie base and take to the oven still at 160C for 20min.

Let cool down completely and place in the fridge overnight.

Make it as close as possible to the moment of serving, it's always nicer freshly made.

Put the egg whites and sugar in a bowl where you're going to mix them afterwards. Put it on a bain maire without touching the water below and mix every once in a while.

Once you don't feel any sugar crystals at the bottom of the bowl (try with your finger) you can take it off the bain marie and mix it with a static or hand-held mixer until it cools down to room temperature and is firm.

Lay on top of the pie and spread out. I like to keep abut 5mm uncovered around the edges so you can see the filling below.

You can make the meringue look a bit golden using a blowtorch, put in an oven at 200C on broil or just leave it white.