Ingredients (Serves 4)
Whip the double cream until it forms soft peaks. Stir in the lemon juice, zest and 1 tbsp of the lemon curd to form a soft, smooth cream.
Lightly fold through the crushed meringue nests and remaining 2 tbsp lemon curd to give a marbled effect.
Divide the mixture between 8 warm pancakes, fold over and serve 2 per person, dusted lightly with icing sugar and with lemon wedges on the side.