1. Prepare the base

Mix crushed biscuits with melted butter.

Press the mix at the bottom of a rectangular fountain.

Stock up in the fridge.

2. Making the lemon cream

Warm 400ml of milk with sugar.

Dissolve the curd (or corn) in the remaining 100ml of milk.

Add the mixture to warm milk and stir until it thickens.

Add cream cheese, cream, zest and lemon juice.

Blend until you get a smooth and homogeneous cream.

3. Assemble the dessert

Pour the cream over the cookie base.

Smooth the surface and let it cool.

Refrigerate for at least 4 hours

4. Decorate

Cover with whipped cream.

Sprinkle plenty of smashed cookies on top.

Keep it cool until it’s time to serve.

Advice

For more intense flavor, add a little more lemon zest just before serving.