Lemon Meringue Antarctic Cream

This is perhaps one of the easiest throw-together puddings in a long time, and also one of the most delicious!  One of my sons is currently trekking across Antarctica as part of a 6 man Reserve Forces team aiming to do a crossing of the continent.  They are currently battling cold and high winds, but also ice ridges known as sastrugi.  According to the team, it's like walking over lemon meringue pie. Bear in mind that the most walking any of us do over a lemon meringue pie is the post-lunch digestif!  
This pudding is a tribute to Alex and the SPEAR17 team, pulling their heavy pulks with all their food, bedding and fuel for .  If you want to follow their progress, go to www.spear17.org

Lemon Meringue Cream 

Lemon Meringue Antarctic Cream

¾ pint/500ml double cream

½ pint/280ml Greek yoghurt (roughly half a carton)

1 small jar home made lemon curd

Mini meringues (2 egg whites, 2oz/50g caster sugar)

Lemon zest

Whip the cream until thick, add the Greek yoghurt.  Stir in the lemon curd.  Pour the cream into a large bowl and level the top.   Decorate with meringues and lemon zest.  This is best served not quite chilled. 

Meringues:   Whisk 2 egg whites until stiff, adding the caster sugar 1tsp at a time.  Pipe using a ½”/12mm pipe onto baking parchment.  Bake in a cool oven for approx. ½ to ¾ hr.   The oven should be at about 140-150 deg C, and the meringues should dry out but not get either too powdery or too coloured!   

This will make far too many, but they are delicious sandwiched together with a blob of whipped cream, or on the top of another pudding.  They keep for ages in a tin or plastic box. 

When you eat this, think yourself fortunate to be in a warm house and not outside in -25 deg C!