Combine flour, baking powder, nutmeg, salt in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Brush the hot griddle with butter. Pour about 1/4 c batter for each pancake cook till light golden on both sides. Top it with warmed lemon curd, a dust of powder sugar, a big dollop of whipped cream and fresh raspberries. enjoy!