Lemon Custard With Cookie Crumble

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Crush the digestive biscuits or shortbread cookies in a food processor until they form fine crumbs or place them in a plastic bag and crush with a rolling pin.
Mix the cookie crumbs with the melted butter until well combined.
In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest.
Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 8-10 minutes. Be careful not to let it boil.
Remove from heat and strain through a fine mesh sieve to remove any lumps and the lemon zest.
Allow the lemon custard to cool for about 20 minutes, then cover with plastic wrap directly on the surface to prevent a skin from forming and refrigerate for at least 1 hour.
Whip the heavy cream with vanilla extract until soft peaks form and fold gently into the chilled lemon custard.
To serve, place a layer of cookie crumbs at the bottom of serving glasses, pour the lemon custard over the top, and add another sprinkle of cookie crumbs for decoration if desired.
Refrigerate for at least 2 hours before serving to allow the dessert to set completely.