Lemon cream shortbread sandwiches

To make the lemon cream, combine 200ml chilled crème fraîche, 70g good-quality lemon curd and the zest of 1 lemon in a chilled bowl and beat until firm peaks form. Line a baking tray with wax paper. Lay 12 shortbread biscuits of any shape on the tray and place a spoonful of lemon cream on each. Top with the remaining biscuits, pressing down gently. Freeze for at least 4 hours before serving.