Whip cream until thickened forming stiff peaks.
Sift the icing sugar into the cream, then fold in the lemon curd, zest and juice gently, so as not to mix out all the air. Taste, if too tart add a little more icing sugar.
Pour into an airtight container and place into the freezer for at least 3 hours.
Once frozen, scoop out onto a rosemary cookie
(or any cookie). Add other cookie on top and press gently.
Check out the step-by-step gallery.
Reprinted with permission of Sarah Graham. To see
more recipes, click here.