Whip the heavy cream, sugar, lemon zest, and lemon extract on high speed until soft peaks form.

On a small serving platter, spread a thin layer of the whipped cream (about 1/2″ thick) – this will hold the cookies in place.

Layer cookies and whipped cream to create small stacks. Stand the stacks on their sides on the platter. Add more stacks, layering more whipped cream between stacks until the platter is filled.

Use the remaining whipped cream to completely cover the cookies. Place in the refrigerator and let sit for at least 8 hours or overnight.

To serve, decorate with leftover cookie pieces or sprinkles. Slice the cake on the diagonal to show off the pretty layers, wiping down the knife between each slice.