We used shop bought gluten and dairy free biscuits, if you are unable to buy, you can make your own or omit.
Crush the gluten and dairy free biscuits and mix with the melted lactose free butter. Press into the individual round moulds. Chill to firm.
Whisk the lactose free soft cheese with the lactose free cream and icing sugar, then fold through zest 2 lemons. Soak the gelatine sheets in cold water, then melt in the juice 3 lemons over a low heat.
Beat into the cheese mix, then spoon, half on top of the biscuit base. Add a layer of lemon curd. Top up with the remaining lactose free cheese mix. Chill until set.
Top with a teaspoon of lemon curd and an optional swirl of lactose free cream, then serve.