If you are making everything from scratch, start by making the lemon curd, the cookies, and then the cream cheese frosting.

For the Cookie

• In a bowl, mix the butter, granulated sugar, and brown sugar until smooth and fluffy.
  
• Add the egg, vanilla, and salt. Mix well.
  
• Sift in the flour and baking powder.
  
• Add the crushed cookies then mix well to combine everything.
  
• Cover the dough with plastic wrap (press it onto the surface) and chill for 30 minutes to 1 hour. Once chilled, shape the dough into 7 balls (about 65g each).
  
• Dip each ball into crushed cookies, then place on a baking tray lined with parchment paper. Leave space between each one. Lightly press each cookie down using a small cup.

  Bake at 350°F (175°C) for 12–13 minutes.
  
• Let cookies cool completely, then frost with cream cheese frosting and top with lemon curd. Finish with crushed cookies and a lemon slice.
  

For the Cream Cheese Frosting

• In a bowl, whisk the cream cheese until smooth. Add the sugar and mix until combined.
  
• Add the vanilla, whisk.
  
• Pour in the whipped cream and whip until stiff peaks form. Be careful not to over-whip. (Make the frosting right before using, don’t prepare it ahead. Make it once the cookies are fully cooled.)
  

For the Lemon Curd

• In a saucepan, add the eggs, lemon juice, and sugar.
  
• Whisk everything to combine.
  
• Cook over medium heat for about 7 minutes, stirring constantly until it thickens. (You’ll know it’s ready when it coats the back of a spoon, you should be able to run your finger through it and leave a clean line.)
  
• Remove from heat, add the butter and lemon zest, and stir until smooth.
  
• Cover the curd and let it cool to room temperature, then refrigerate before adding it to the cookies.