Step 1: Prepare the Lemon Cream Filling

1. In a chilled mixing bowl, whip the heavy cream until soft peaks form.
2. Gradually add the sweetened condensed milk while continuing to whip.
3. Fold in the lemon curd, fresh lemon juice, vanilla extract, and lemon zest.
4. Mix gently until fully combined and smooth.

Step 2: Prepare the Base Layer

1. Line a 9×13-inch dish or springform pan with parchment paper.
2. Arrange a single layer of graham crackers or lemon cookies at the bottom.

Step 3: Assemble the Cake

1. Spread a portion of the lemon cream filling evenly over the cookie base.
2. Add another layer of cookies, followed by more lemon filling.
3. Repeat the layering process until the dish is full, finishing with a layer of cream.

Step 4: Chill for Best Texture

1. Cover the dish with plastic wrap and refrigerate for at least 4 hours (preferably overnight).
2. Let the cake set completely before serving.

Step 5: Garnish & Serve

1. Sprinkle lemon zest over the top.
2. Add fresh berries and white chocolate shavings if desired.
3. Serve chilled and enjoy!