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Lemon cream: Whip the cold double cream until soft peaks form.
Add the 50g icing sugar and 1 tbsp lemon juice and whip until stiff peaks form.
Fold in the zest from 1 lemon.
Lemon syrup: In a small bowl, mix together the 20g icing sugar and 60ml lemon juice (4 tbsp/approx 2 lemons).
Dip the sponge fingers into the lemon syrup, coating both sides.
Arrange the soaked sponge fingers in the bottom of a 7x11" dish (or something of a similar volume).
Spread the lemon curd evenly over the sponge fingers.
Top with the lemon cream, smoothing it out.
Refrigerate for at least 6 hours, or overnight.
Optionally, decorate with sliced lemons and fresh mint before serving.