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 the wet ingredients until just combined.

Brush the hot griddle with butter

For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown.

Repeat until no batter remains.

Empty the contents of the lemon curd into a small saucepan and warm over low heat.

Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners sugar