200ml chilled crème fraîche
70g good-quality lemon curd
Zest of 1 lemon
12 shortbread biscuits of any shape
1. To make the lemon cream, combine the crème fraîche, lemon curd and lemon zest in a chilled bowl and beat until firm peaks form.
2. Line a baking tray with wax paper. Lay the shortbread biscuits on the tray and place a spoonful of lemon cream on each.
3. Top with the remaining biscuits, pressing down gently.
4. Freeze for at least 4 hours before serving.
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