Ginger Lemon Freezer Cake
400ml whipping cream
280g ginger nut biscuits (roughly a packet)
3 heaped table spoons lemon curd
Add the lemon curd to the whipping cream in a bowl and whisk till firm.
Break the biscuits up to create a layer on the bottom of the dish.
Spoon over a layer of the lemon cream mixture.
Repeat until the bowl is full.
One finished either chill for 2 hours, or freeze overnight and then allow to soften for 20 minutes.
We divided this recipe into 4 smaller bowls instead of one big bowl.