To make the crepes: sift the flour and salt into a large mixing bowl, make a well in the centre and add the eggs, begin to whisk and gradually add the milk and melted butter. Continue whisking until you have a creamy smooth batter. Whisk in the caster sugar and lemon zest. Cover and leave to stand for 30 minutes.
For the filling beat the soft cheese to loosen it then whip the cream until it forms soft peaks and fold into the soft cheese, crush the meringue nests and fold into the creamy mixture.
Heat a 20cm (8in) non stick frying pan and wipe with a little of the oil. Whisk the batter again and using a ladle, swirl a thin layer of the batter over the pan – just enough to give a thin coating. Cook for 2 minutes then flip over with a palette knife and cook the other side for a further 2 minutes. Stack onto a warmed serving dish and keep warm whilst you cook up the remaining batter - you should make 8 crepes. Wipe out the pan with a little extra oil before you cook each crepe.
To assemble, place a crepe onto a serving plate, spread all over with 1 tablespoon lemon curd, place a dollop of the creamy meringue mixture onto on quarter, fold the crepe in half then roll up like a cone. Dust with icing sugar and decorate with lemon zest.