In a tall bowl (or in the bowl of a stand mixer fitted with the whisk attachment) whip 2 cups heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream.
Add 1/2 cup powdered sugar.
Whip until stiff peaks form. (That is when you turn off the blender and lift the beaters out of the cream,
the cream stand up on the end of the beater).
Meanwhile, in a medium bowl combine milk, lemon juice and zest.
Add a few drops of food colouring if desired to achieve a bright lemony colour.
Stir until combined.
Add 1/2 of whipped cream mixture to bowl.
Reserve the remaining whipped cream for the filling.
Fold whipped cream into lemon filling.
Line a 23 x 13 cm baking dish with parchment paper or plastic wrap.
Layer 1/2 of whipped cream into pan.
Smooth cream into an even layer on the bottom of the pan.
Spoon ½ of lemon mixture into pan, smooth layer.
Top with a layer of cookies, breaking them if necessary to make them fit.
Then add the remaining whipped cream, smoothing out evenly.
Add the remaining lemon mixture and top with a layer of cookies, breaking them if necessary to make them fit.
Cover with plastic wrap and freeze for 3 or 4 hours (or overnight).
Before serving combine in a tall bowl (or in the bowl of a stand mixer fitted with the whisk attachment):
* 2 cups heavy cream,
* 1/2 cup powdered sugar and
* 1 tablespoon pudding mix
Whip with an electric mixer until stiff peaks form.
Frost cake with whipped cream frosting and decorate cake with candied lemon slices or fresh lemon zest.
For a more mild lemon flavour, skip the lemon zest.
If you like a lemon burst, use the lemon zest in the cake.