Beat the cream and lemon zest with some sugar or Stevia, using an electric whisk, until it becomes fluffy.
Fold in the Limoncello or lemon curd and add a few drops of lemon juice to your taste.
Bush the biscuits in a plastic bag or clean kitchen towel with a rolling pin into coarse crumbs.
Divide this between 2 medium or 4 small pots, then spoon over the cream.
Cover the pots with clingfilm and put them into the fridge for at least 4 hours or overnight.
Garnish them with lemon zest and perhaps drizzle with Limoncello just before serving.