Preheat a nonstick griddle.
Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into wet ingredients until just combined.
Brush the hot griddle with butter. For each pancake, pour about ¼ cup measure of batter on griddle.
Empty contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50% power for 2 minutes, stopping after 1 min. to stir.
Drizzle a few tbs. of curd over pancakes and garnish.
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