Frozen lemon meringue pie with Nestlé® sweetened condensed milk drizzle

Preheat the oven to 180°C, gas mark 4. Lightly grease a 20cm loose bottom tart tin.

On a lightly floured work surface, roll out the thawed shortcrust pastry. Wrap the pastry around the rolling pin and carefully unroll it over the tart tin. Using a piece of the dough, press the pastry into the fluted edges of the tin. To trim the pastry, run the rolling pin over the edges of the tin, pressing down lightly to cut off the excess. Using a fork, lightly prick the base of the pastry. Place in the refrigerator to rest for approx. 30 minutes.

Meanwhile, place a tray in the oven to preheat. Line the tart shell with a piece of baking paper then top with baking beans or regular dried beans. Press the baking paper completely to the sides of the tart dough. Place the tart shell on the preheated tray in the oven for 15 minutes. Then remove the baking paper and beans and bake for a further 15 minutes or until golden. Remove from the oven and cool completely.

In a medium-sized pot, combine the 185ml Nestlé® Squeezy Sweetened Condensed Milk and 100g caster sugar over a low heat, stirring for 5 minutes, or until the sugar has dissolved. In a separate bowl, whisk together the pouring cream, Greek-style natural yoghurt and full-fat cream cheese until smooth and combined. Zest and juice the lemon and add to the cream mixture along with the lemon curd, stirring until combined. Slowly pour the condensed milk and sugar mixture into the cream mixture, stirring continuously to ensure it is thoroughly combined.

Once the filling is well mixed, pour it into the cooled tart shell and smooth the top with a spatula to make it even. Place in the freezer to set overnight.

When ready to serve, place the egg whites in a clean bowl and whisk with an electric mixer, or in a stand mixer fitted with a whisk, until they form soft peaks. Gradually add 220g caster sugar, one spoonful at a time, while whisking. Continue to whisk until the meringue is glossy and holds stiff peaks. Add the vanilla extract to the meringue and gently fold it in using a spatula. Carefully spread the meringue over the lemon filling in the tart shell, making sure to cover it completely, while creating decorative peaks with a spatula. Using a blow torch, brûlée the meringue.

Once the pie has cooled, drizzle 4 tablespoons of Nestlé® Squeezy Sweetened Condensed Milk over the top as a final touch.