Combine the sugar, lemon zest and eggs in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and the mixture turns light in color (about 2-3 minutes).

Stir in lemon juice and cook for about 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.

Remove from the heat and whisk in the cold butter and vanilla bean paste or extract.

Strain the curd for a smoother texture.

Cool the lemon curd before covering and chilling in the fridge for at least 2 hours.

Place cookies in a plastic bag and gently pound them into the size of crumbs that you prefer.

Gently whip the heavy cream.

Add the sugar and vanilla.

Whip again, but only until soft peaks form.

Place cookie crumbs in the bottom of parfait glasses.

Next spoon in 1 - 2 teaspoons of lemon curd.

Spoon or pipe whipped cream layer on next, about a tablespoon.

Repeat with a second layer of each with the layer of whipped cream on top.

Garnish with lemon slices and/or mint sprigs.