To begin, preheat the oven to 180°C.
First, crush the biscuits into fine crumbs. You can do this using a food processor or by placing the biscuits in a plastic bag and crushing them with a rolling pin.
Combine the biscuit crumbs with the melted butter until smooth. Line the bottom of a removable cake tin with the biscuit and butter mixture.
Press firmly with your fingers or the back of a spoon to form an even layer.
Bake immediately for about 10 minutes, or until the crust is lightly golden. Remove from the oven and let cool while you prepare the filling.
In a large bowl or bowl, mix together the condensed milk, egg yolks, lemon juice and lemon zest until smooth and free of lumps.
Next, pour the lemon mixture over the baked biscuit base and spread it out evenly.
Return to the oven and bake for 15-20 minutes, or until the filling is firm but slightly wobbly in the center.
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