Add melted butter to the crushed biscuits and sugar, mix well so that all of the butter has coated the biscuit. Flatten into the 7” lined tin, and leave in the fridge for 30 minutes or more before adding topping.

For the filling, whip cream, add cream cheese, zest and sugar and slowly add the lemon juice (I usually add ¾ of the sugar quantity and the juice of 1 lemon first) whilst mixing slowly, taste and add more juice/sugar according to your individual tastes.

Transfer filling to the cake tin, spread evenly then drizzle lemon curd on the top in any way you like, refrigerate for at least 10 hours….then enjoy