Directions:

In a large bowl cream the cream cheese and powdered sugar until smooth.

Add the heavy cream and continue to mix about 3 minutes until medium peaks form.

Fold the lemon zest into the cream cheese mixture.

Spread a very small amount of the cream cheese mixture at the bottom of a 9" by 13" dish, then top with a layer of vanilla wafers.

Next, evenly spread one-third of the cream cheese mixture over the cookies.

Spread one-half of the lemon curd over the cream cheese mixture, this will be a very thin layer.

Top the lemon curd layer with another layer of cookies then another layer of the cream cheese mixture and another layer of the lemon curd./h4>

Finish with a final layer of the cream cheese mixture.

Cover the lemon cake with plastic wrap and place in the freezer for a minimum of 3 hours or overnight.

When ready to serve, garnish with lemon slices, extra lemon curd, or crushed vanilla wafers. Enjoy!