INGREDIENTS
6 oz. cream cheese, softened to room temperature
1/2 cup powdered sugar
2 1/2 cups heavy cream
Zest of two lemons
12 - 1 oz or 5 - 2.75 oz WOW Baking Company Lemon Burst Cookies
1 cup lemon curd, store-bought or home made
DIRECTIONS
Makes a 9 x 13 Sheet Cake
1) In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream the cream cheese and powdered sugar on medium speed until smooth, about 2 minutes.
2) Add the heavy cream and continue to mix on medium speed until medium peaks form, about 3 minutes. Fold in the lemon zest.
3) Spread 1 to 2 tablespoons of the cream cheese mixture onto the bottom of a 9"x13" dish (to prevent cookies from sliding around), then cover it with a single layer of WOW Baking Company Lemon Burst Cookies.
4) Top cookies with about 1/3 of the cream cheese mixture, using an offset spatula or back of a spoon to spread into an even layer.
5) Drizzle this layer with approximately 1/2 of the lemon curd and lightly swirl in. Cover the curd with another layer of cookies and repeat, finishing with a layer of the cream cheese mixture.
6) Cover the dish with plastic wrap and freeze for 3 hours.
7) Remove the cake from the freezer and garnish with lemon slices. Freeze any leftovers for up to 7 days.
8) Enjoy!
