Here is a much-simplified version of the classic British dessert, updated with a burst of lemon curd and some crunchy gingersnaps. Like many of the Simply Good Cooking recipes, this one can be made quite simply by following the recipe as written, or by choosing a variation on the given ingredient list and making some of your own combinations. For example, I’ve included the use of store-bought gingersnaps and lemon curd, but you could easily make your own cookies, as well as lemon curd. That is up to you. The options give you quite a bit of flexibility in how much time is you spend cooking, while not sacrificing flavor or quality. If you do purchase store-bought ingredients, always look for the highest quality available and you won’t go wrong.