Lemon Ginger Icebox Cake

• 3 cups heavy cream
• 1/4 cup superfine sugar
• 3 tablespoons fresh lemon zest (from 2 lemons)
• 9 ounces lemon wafer cookies
• 20 gingersnap cookies
• 10 ounces lemon curd
• 2 tablespoons flaked coconut (optional)

1. Whip the cream until stiff peaks form. Fold in sugar and 2 tbsp of the lemon zest.
2. Spread a very thin layer of the cream in the bottom of a 8 x 12 pan. (You can use a 9x13 pan also but the cake will be thinner.) Place the gingersnap cookies in an even layer over the cream, breaking some in half to fill in holes if necessary.
3. Very carefully heat the lemon curd slightly over a pan of boiling water, or microwave it for 10-15 seconds (be very careful or it will burn!) Drizzle some lemon curd over the cookie layer.
4. Spread a layer of cream over the cookies and lemon curd.
5. Repeat each layer with the lemon thins, curd, and cream, ending with a layer of cream on the top. Sprinkle with the remaining lemon zest and coconut.
6. Refrigerate overnight and cut with sharp knife to serve.

heavy cream, sugar, lemon zest, lemon wafer cookies, cookies, lemon curd, flaked coconut

Taken from www.food.com/recipe/lemon-ginger-icebox-cake-522026 (may not work)