300g or 312g jar good-quality lemon curd (we used Tiptree)
zest 1 lemon
300ml pot whipping or double cream
25g lemon shortbreads or crunchy lemon flavoured biscuits, plus extra to serve, if you like
You can make thse ahead of time, just store in the fridge and transfer to the freezer roughly 1-1½ hours before you plan to eat them.
Put two-thirds of the lemon curd into
a large bowl with the zest and cream,
then beat with an electric whisk until it
just holds its shape. Dribble over the rest
of the lemon curd and divide between
6 small glass pots or glasses, marbling
the curd through as you go. Sit the pots
on a small tray, cover the whole lot with
cling film and freeze for 30-40 minutes.
Put the biscuits in a strong plastic bag
and bash with the end of a rolling pin to
crumbs. When you’re ready for pudding,
remove the pots from the freezer (they
should be ice cold but still soft and
creamy), top with crumbs and serve.