For the crust:

350g coconut biscuits, crushed

80g butter, melted

For the filling:

250g cream cheese, at room temperature

500g Double Cream Yoghurt

1 tin condensed milk

200g lemon curd

250ml whipped cream

For the topping:

150g dried meringues

Mix together the coconut biscuits and the butter, then press into the bottom and sides of a 20cm spring form cake tin.

Mix together the cream cheese, yoghurt, condensed milk and lemon curd, then gently fold in the whipped cream.

Spoon mixture into the cookie base, then place into the freezer until completely set (a minimum of three hours).

Remove the pie from the freezer 20 minutes before serving, then roughly crush the meringues and scatter onto the pie as a topping.

Slice into wedges to serve.