Place 1 crepe on a serving plate. Take 1-2 heaped teaspoons of Lemon Curd and spread over the crepe. Place another crepe on top and repeat with Lemon Curd and another crepe.
For the 3rd layer use the same amount of Whipped Cream.
Repeat until all the crepes have been used with every 3rd layer of filling being Whipped cream.
If the Lemon Meringue Crepe Cake is looking/feeling unstable a skewer can be inserted to help maintain the cake upright. If a bit unstable, place in the fridge for 1-2 hours for the curd and cream to thicken and act like glue.
Just before serving make and spread the meringue on top of the cake. Use a blow torch to brown the edges, or place for 1-2 minutes in a hot oven or under a hot grill (keep watch so it doesn't burn). Ther meringue can also be served without browning (it will be like a big gooey marshmallow).
The cake can be served immediately and any left overs kept in the fridge.
Serve with the leftover whipped cream.