¼ packet ginger biscuits
50 g (2 oz) melted butter
250 ml (half pint) double cream
1 jar lemon curd
Crush the ginger biscuits and coat well with melted butter.
Spread evenly over the base of a 15 cm (6 inch) loose bottom sandwich tin.
Whip the double cream until floppy.
Fold in the lemon curd until evenly distributed.
Spread the curd mixture over the biscuit base and level the top.
Decorate as required, and chill until served.