Make the lemon pudding (full recipe) ahead of time, at least a few hours but up to a day in advance.

Preheat the oven to 350 F. We’ll use a 9 inch tart pan with a removable bottom.

Grind the cookies until they are in fine crumbs. Melt the butter in a large bowl and combine it with the cookie crumbs, until they are moistened.

Press the wet crumbs into the tart pan, into the bottom then up the sides. Use a flat bottomed measuring cup to help you pack the crumbs into the bottom and create an even layer all around. Take your time doing this.

Set the tart pan on a cookie sheet - this is because some butter will leak out of the pan and we don’t want to set the smoke alarm off =) Bake the crust for about 12 minutes.

If the crust has lots its’ firm structure/isn’t evenly packed use the measuring cup to press it back into shape. Pour the pudding into the hot crust and spread into an even layer. Return the pie to the oven (still on the cookie sheet) to bake until the edges are set, it will still have quite a bit of wobble in the center, for about 15 minutes.

Let the pie cool on the counter until room temperature then transfer to the fridge for at least six hours before serving. This will help it set further though this pie doesn’t really lend itself to perfect slices.

Before serving, prepare the whipped cream topping: set all the ingredients in a food processor and process until thickened - you should be able to run a spoon through the whipped cream and for it to hold shape, or lift some on a spoon without it running off.

Spread the whipped cream on top of the chilled pie. Use the back of a spoon to make pretty swoops in the topping. Optional: decorate with fresh berries and lemon zest.