Combine the lemon curd and limoncello. Whip cream just until it holds it’s shape.

Drizzle half the lemon curd over the cream and gently fold in with a rubber spatula, then do the same with the remaining half. You don’t want it all folded in completely.

Crumble the meringue cookies with your fingers into the fool, and gently fold into the mix. Spoon it into 4 small glasses and decorate with lemon zest and a drizzle of lemon curd.

You can prepare this 2-3 hours ahead of time and refrigerate.