In a saucepan, combine lemon juice and sugar. Crack in the eggs, add butter and whisk to incorporate. Gently stir mixture over medium-low heat until the butter melts.

Continue cooking the mixture slowly, stirring constantly until thickened. Pour it into a bowl, cover it, and chill curd for at least 2 hours.

Make whipped cream by whipping heavy cream and powdered sugar together with an electric mixer. Whip until stiff. Place whipped cream in pastry bag with a medium hole snipped in the end.

Place cooled lemon curd in separate pastry bag. Place a small amount of lemon curd in shot glass or small dessert dish. Pipe in whipped cream, sprinkle with cookie crumbs. Repeat layers. Garnish with lemon wedge.

Repeat with the rest of curd, cream and crumbs and chill for at least 2 hours before serving. The shooters can be made ahead of time and chilled overnight in the fridge.