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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.