Biscuit base for the pie -crush the digestive biscuit with help of rolling pin to get coarse and even.place the crushed biscuit in a bowl and pour melted butter to it. Blend it together with help of finger tips or a spoon. Pour the mixture immediately into 10inch did removable pie base and press it gently to form even thick base. Keep it in refrigerator for set almost 30mins or more.

Chesse Filling- in fry pan add egg yolk and cook it using double boiler method with continuous stirring the yolk.Now add icing sugar to it and mix it completely.once mixed properly add vanilla essence, lemon juice and lemon zest to it and cook it mixed properly and the mixture cane to spoon coating consistency. Off the flame

In the mean time soak gelatin in 40 ml of water for 10 Minutes.kerp the gelatin 20 sec in microwave or Until it's light syrup,stir and use.

Whip the chesse cream and keep it aside

Now add the gelatin to the egg yolk mixture and mix it properly, it blend evenly.Now add the egg and gelatin mixture to whipped chesse keep aside to cool

In big bowl take whipped the egg white by adding a pinch if salt to achieve soft peak using hand blender

Now add this egg white to whipped cream using cut and fold method

Now fold no 5 (egg yolk+gelatin+chesse mixture) to no 7(egg white and whipped cream mixture) using cut fold method.

Niw remove the biscuit base from the refrigerator and fill chesse cream filling till the brim of the mold. Keep it in refrigerator for 2 hour to set

Can decorate with lemon custard (step 2) /whipped cream and fresh lemon slices.

I have used lemon custard (recipe us in step 2)