For the quark cream, wash the lemon hot, dab dry and rub the rind. Squeeze the lemon. Stir curd and cream cheese with sugar, lemon peel and lemon juice until smooth.
Finely crumble the cookies with your fingers or in a freezer bag with the dough roll. Stir lemon curd until smooth. Layer the cookie crumbs, Lemon Curd and quark cream in four glasses (250 ml each).