Instructions

1. Grease a loose-based baking tin with butter.
2. Melt the butter in a small pan, let it cool. Meanwhile, put the cookies into a bowl and crush them with a pestle or rolling pin into fine crumbs. Add the butter and combine. Press the mixture into the tin and leave to chill for an hour or two.
3. Beat the cream until thick using an electric mixer.
4. In another bowl, mix the cream cheese, sugar (sieved), lemon rind (grated) and lemon juice together then fold into the cream. It should be light and fluffy.
5. Spoon the mixture on top of the crumb base, spreading out and smoothing the top with a spatula.
6. Cover the tin with foil or cling film and chill overnight.
7. Garnish the top with some lemon zest just before serving.