Crush the cookies by hand or with a food processor. Melt the butter and add it to the cookie crumbs and mix until they have the texture of wet sand. Put it into a round pie dish and bake in the oven at 180°C/350°F for 5 minutes.
Pour the condensed milk, egg yolks and fruit juice into a saucepan on low heat. Whisk continuously until it thickens. Take it off the heat and let cool, then pour onto the pie crust. Let it cool in the fridge until it turns firm.
For the meringue, add the egg whites and sugar to a bowl and place it on a double boiler until it reaches 70 degrees Celsius or until the sugar is completely dissolved. Take it off the heat and whip it with an electric mixer, adding the salt and splash of lemon juice, until it forms stiff peaks. When it reaches this stage, stop whipping and add the vanilla extract.
Once set, take the pie out of the fridge and add the meringue on top. If you have some sort of blowtorch I totally recommend lightly torching the meringue :P