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“No oven required. This is an easy make-ahead dessert with a light and complex blend of flavors. For the cookies, I use one 9-oz box of Meyer Lemon Thins, Lemon Curd, and some Triple-Ginger Snaps from Trader Joe's. Plan ahead because it needs to sit in the fridge overnight.”
12hrs 15mins
16 slices

Ingredients Nutrition

  • 3 cups heavy cream
  • 14 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.

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