Line a 9x5 loaf pan with plastic wrap in overlapping layers so that every part of the pan is lined with handles hanging over the sides.
Line the bottom of the pan and up the sides with a single layer of cookies. Break some in half if you have to in order to cover most of the pan. (These cookies have rounded corners, so not every part of the pan will be covered.)
In a large mixing bowl, whip the cream, powdered sugar, and vanilla until stiff peaks are formed. Spread enough of the whipped cream on the cookies to cover them.
Dollop lemon curd on the whipped cream and spread it to cover.
Layer more cookies to cover the surface of the lemon curd. Repeat the layers of whipped cream and lemon curd.
Continue layering 2 or 3 more times, until the loaf pan is full, ending with whipped cream. Cover the dish with the overhanging plastic wrap and refrigerate for 6 to 24 hours. During this time the pizelle will soften, absorbing moisture from the whipped cream, and taking on the texture of cake.
Prior to serving, uncover the top of the pan. Invert a serving platter over the loaf pan and carefully flip it over. Gently remove the loaf pan and then peel off the plastic wrap. Garnish with additional whipped cream, if desired, and serve.
Promptly refrigerate leftovers and consume within three days.Nutritional values are approximate and based on 1/8 the recipe.Variations: While we think lemon curd is pretty fantastic in this icebox cake, you can take the basic recipe in many different directions.
Replace the pizelles with other cookies or even graham crackers.
Replace the lemon curd with raspberry, strawberry, plum, apricot, or blueberry jams. You can also use canned pie filling or fresh, chopped fruit.
Replace the vanilla extract in the whipped cream with another flavor extract such as almond, lemon, or maple.