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Grease a 4cm-deep, 26cm ceramic pie dish. Place the biscuits in a food processor and process until fine crumbs form. Add the butter and rind and process until combined. Use the back of a spoon to press the biscuit mixture evenly over the base and side of the prepared dish. Place in the fridge until required.
Place 60ml (¼ cup) cold water in a small microwave-safe bowl. Sprinkle with the gelatine and stir to combine. Microwave on HIGH for 10 seconds (do not overheat). Use a fork to whisk until the gelatine dissolves. Set aside to cool slightly.
Beat cream with electric beaters until just starting to thicken (don’t over whip or mixture will be too thick to flow). Gently whisk in lemon curd and custard. Quickly fold in gelatine mixture.
Pour ½ the mixture into prepared dish, spreading out towards the edge of the dish. Divide remaining mixture evenly between 2 bowls. Add yellow food colouring to mixtures to create 2 darker shades of yellow. Pour lighter shade into centre of dish, tapping pan gently on bench to settle. Pour remaining darker mixture into centre and tap to flatten. Use a skewer to create a swirl pattern. Place in the fridge for 3-4 hours to set. Serve.