1 cup lemon curd premade

2 cups crème fraiche or rich sour cream

1 cup whipping cream

1 cup toasted coconut shavings

12 large snappy gingersnap cookies or large shortbread


1. Whisk the lemon curd, crème fraiche or sour cream and lemon zest together in a large bowl until it forms soft peaks.

2. Line a baking tray with wax paper and lay out half of the cookies (6) face down.

3. Spoon the cream equally onto the centers of the 6 cookies.

4. Top with the remaining cookies and press gently letting the cream ooze out a bit on the sides.

5. Place the sandwiches in the freezer for at least 4 hours to set up.

6. Remove and roll the edges in toasted coconut.

7. Serve and enjoy.

See more: Grill, Dessert, Eggs/Dairy, Quick and Easy, Picnics

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