In large metal bowl, using mixer, whip cream until stiff but not dry, about 5 minutes. Gently fold lemon curd into cream. Line 4 large custard cups or ramekins with jumbo muffin-cup liners. Place 1 cookie in bottom of each. Top each with about 2 1/2 tbsp. lemon cream. Continue layering cookies and cream, using 3 more cookies per stack and ending with cream. Garnish each stack with 1 tsp. candied lemon peel. Refrigerate until cookies are soft and cream is set, at least 6 hours, or overnight.