Spoon into pretty glasses – I use a martini cocktail glass – and decorate with a thin slice of lemon peel. 

Put the lemon curd into a mixing bowl and stir in the Limoncello, lemon juice and zest.

Pour the cream into another mixing bowl and whip until just thick, about 2-3 minutes; it should be just holding its shape. It will thicken more when you fold in the lemon mixture.  Stir in the yoghurt.

Combine the lemon curd mixture with the cream, stirring with a spatula: a rippled lemon cream is what you are aiming for.

Crush the meringues with your fingers and fold into the lemon cream.

Spoon into pretty glasses – I use a martini cocktail glass – and decorate with a thin slice of lemon peel.  Some seasonal fruit such as strawberries, raspberries or blackberries goes well, too.

Serve with a shot of ice cold Limoncello drizzled over.  Or on the side.  Or both.