Combine 350ml cold double cream, 50g icing sugar, 1 tbsp lemon juice, and zest from 1 lemon for the lemon cream.
Combine 20g icing sugar and 60ml lemon juice for the lemon syrup.
Layer sponge fingers and lemon curd in a 7x11" dish.
Pour lemon syrup over the sponge fingers.
Add lemon cream on top.
Decorate with sliced lemons and fresh mint if desired.
Refrigerate overnight.
