- Serves: 8-10
- Prep Time: 30 minutes plus 2 hours chilling time
- Effort: easy
- 56 g unsalted butter, very soft
- 720 ml cream
- 50 g icing sugar
- 2 large lemons, zested and juiced to make 2 tablespoons zest and 75ml juice
- 200 g digestive biscuits
- 240 ml lemon curd, slightly warmed
Tips and Suggestions
This can be made up to 24 hours ahead of time, but it is best consumed within a day or two, as it will get soggy if it sits too long.
1. In the bowl of a stand mixer or a large bowl and a hand mixer, whip the butter until very soft. Gradually whip in the cream. When it has been smoothly combined with the butter, add the sugar, a ¼ teaspoon of salt and the lemon zest. Whip until the cream forms firm peaks, then slowly beat in the lemon juice. Continue beating until completely combined. The cream should still hold soft peaks.
2. Smear a small spoonful of the lemon cream in the bottom of a 23-33cm baking dish. Lay down a layer of biscuits and spoon 180 ml of the whipped cream over the top. Drizzle with 60 ml of the lemon curd. Repeat three more times, finishing with a top layer of whipped cream. You will have four layers of biscuits, and four layers of whipped cream.
3. Drizzle the final 60 ml lemon curd over the top of the cake in three straight lines, then draw a knife through these lines perpendicularly, creating a streaked checkerboard pattern. Refrigerate the cake for at least 2 hours, until the crackers have softened to a cakelike texture - test this by inserting a thin knife along the side and bringing up a few crumbs.
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