Line an 8×8-inch square tin with parchment, clingfilm/plastic wrap, or aluminum foil, allowing a 2-inch overhang on all sides. (See notes.)

In a small bowl, whisk the lemon curd until smooth and creamy. Transfer 75 grams (1/4 cup) to a separate bowl.

In a large mixing bowl or the bowl of a stand mixer, whip the cream until soft peaks form. Mix in the confectioner’s sugar, followed by the lemon zest and vanilla bean paste.

Gently fold 100 grams (1 cup) of the cream into the smaller bowl of lemon curd.

With a rubber spatula or small stepped palette knife, spread a thin layer of the plain whipped cream across the bottom of the prepared tin.

Arrange two rows of biscuits on top of the whipped cream.

Spread the lemon curd-whipped cream mixture over top of the biscuits.

Top with two more rows of biscuits.

Spread with the remaining lemon curd.

Top with two more rows of biscuits.

Spread with a layer of whipped cream.

Top with two more rows of biscuits.

Spread with the remaining whipped cream.

Cover with a sheet of clingfilm/plastic wrap and refrigerate for at least 4-6 hours, or overnight. Before serving, sprinkle with lemon zest.

Using the edges of the parchment as ‘handles,’ carefully lift the cake from the tin.

With a sharp chef’s knife, cut into squares.

Garnish slices with lemon slices, herbs, fresh berries, edible flowers, or other toppings as desired.

Store leftover icebox cake in the refrigerator for up to 3 days.