Process the oats, brown sugar and olive oil in a food processor and press into a 20cm pie dish. Bake for 10 mins and then remove form oven.
To make the lemon curd, combine 1 cup of sugar, milk, orange juice and salt in a saucepan over a medium heat and bring to the boil and keep stirring until the sugar dissolves.
Whisk in the cornflour and continue to whisk until the mixture is thick. Remove from the heat and mix in the lemon juice and zest.
Pour the curd over the crust.
Beat the egg whites in a large bowl until soft peaks form, then slowly add the remaining 1/2 cup of sugar, whisking to form a thick meringue.
Spoon the meringue over the curd, making peaks. Bake for 10-15 minutes until the meringue is slightly brown.
