Preheat oven to 350F.
Crush the digestive biscuits to crumbs using a food processor or by putting them in a sandwich bag and running a rolling pin over it.
Add the melted butter to the crumbs and mix till combined.
Line parchment paper on a baking tray or any oven-safe container and grease the insides with melted butter.
Add in the crumb mix to the bottom of the container and press it down with the palm of your hands.
Bake for 15 minutes.
In a saucepan, add lemon squeeze, granulated sugar, lemon zest, corn flour, milk and turmeric.
Put on medium heat and keep stirring continuously. The mix will start to thicken slowly.
When it reaches the consistency as seen in the video, take it off heat and spread it over the prepared base evenly.
Bake at 350F for 15 minutes.
Once baked, cool it over a wire rack for 30 minutes. Refrigerate for at least 2 hours or overnight.
Carefully remove the parchment paper from the lemon block. Cut it into small squares or bars.
Dust them generously with powdered sugar or get creative and try out some patterns!