Line a Wilton 6-Cup Jumbo Muffin Pan pan with Jumbo Muffin Cups.

In a mixer with a whisk attachment, whip cream until soft peaks form. Add half the curd and whip to combine. Fold in remaining curd until just blended.

Add ginger lemon whip to the jumbo cupcake pan. Bang the pan on the counter to get any large air bubbles out.

Cover with plastic wrap and place the tray into the freezer at least 4 hours. Overnight is best.