Base: bake half quantities of Clementine Gluten-free cake, divided into two 8 inch sandwich tins. Freeze one cake for another time.
Filling: whip 150ml cream until stiff. Separately, whip 200g cream cheese with 1 large tablespoon icing sugar (more if wished). The cream cheese will become thinner at first and then thicken up. When stiff, fold in the cream, 1 dessertspoon or more lemon zest and at least 3 large tablespoons of lemon curd.
Spread filling on base, drizzle with lemon curd, leave to set overnight in fridge.
An additional tweak: could add sour cream and lemon juice to make it more tangy.
