Break up the biscuits.

Preheat an oven to 180 ºC.

Grease a springform tin and line with parchment paper.

Fit the K Beater to the machine.

Add Ingredients 1 (biscuits, sugar, butter, lime zest) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Start the machine on speed min and mix for about 4 minutes or until you reach a sand-like mixture.

Press the mixture into the base of the tin in an even layer.

Place into the preheated oven and bake for 10 minutes at 180°C.

Let cool and reduce the oven to 160°C.

Retrieve, clean the Mixer bowl and fit the Whisk Tool.

Add the first of Ingredients 2 (yolks) to the bowl.

Start the machine on speed 2 and mix for 1 minute.

Add the rest of Ingredients 2 (condensed milk, zest, juice) to the bowl.

Mix on speed 1 and mix for 1 minute.

Pour the lime mixture on to the biscuit base

Retrieve, clean the Mixer bowl and fit the Whisk Tool.

Add the first two of Ingredients 3 (whites, tartar) into the Mixer bowl.

Attach the Mixer Bowl to the machine.

Start the machine on speed 4 and mix for 3 minutes, keep the machine running.

Add the rest of Ingredients 3 (caster sugar) while the machine is running.

Mix on speed 4 and mix for 3 minutes or until stiff peaks form.

Spoon the meringue on to the lime mixture and spread to form a peak in the middle.

Bake for 20 minutes at 160°C until the meringue is golden and toasted in places.

Cool and chill in the fridge for at least 4 hours before serving.