Ingredients
1 package (8 ounces) cream cheese, softened2 teaspoons grated lemon zest1 jar (10 ounces) lemon curd2 cups heavy whipping cream2 packages (5-1/4 ounces each) thin ginger cookies2 tablespoons chopped crystallized ginger
Preparation
In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form.
Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.
