Step 1: Prepare the Base
Mix your crushed biscuits with melted butter until the texture resembles wet sand. Press firmly into the bottom of a rectangular dish using the back of a spoon for an even, compact layer. Refrigerate while you prepare the filling—this helps the base set firmly so it holds its shape when sliced.Step 2: Make the Lemon Cream
Warm 400ml of milk with sugar over medium heat, stirring occasionally. In a separate bowl, dissolve the curd (or cornstarch) into the remaining 100ml of cold milk—this prevents lumps. Slowly pour this mixture into the warm milk, stirring constantly until it thickens into a custard-like consistency. Pro tip: Keep the heat medium-low; rushing this step can cause scorching.Step 3: Blend in the Flavor
Once thickened, remove from heat and add the cream cheese, whipping cream, lemon zest, and lemon juice. Blend until completely smooth and glossy. This is where the magic happens—the acidity from the lemon balances beautifully with the richness of the cream cheese.Step 4: Assemble the Dessert
Pour the luscious lemon cream over your chilled cookie base. Use a spatula to smooth the top into an even layer. Let it cool at room temperature for 10 minutes before transferring to the fridge for at least 4 hours—overnight is even better for maximum flavor development.Step 5: Decorate and Serve
Once fully set, cover the top with whipped cream, spreading it into soft peaks or swirls. Generously sprinkle smashed cookies over the top for crunch and visual contrast. Keep refrigerated until serving.
