200 ml heavy cream
200 g Mascarpone cheese
4 egg yolks
200 g sugar
2 big lemons
1 teaspoon corn flour
2 cups shortbread cookies, crushed
50 g unsalted butter, melted
To make the crust:
Combine the shortbread cookie crumbs and butter. Press into an ungreased 9-inch pie dish. Bake at 350 degrees F for 10 minutes. Let cool complete.
To make the filling:
Add lemons into high-speed blender and blend for around 30-45 seconds.
In a large bowl whisk heavy cream, sugar and egg yolks until creamy. Add Mascarpone cheese and corn flour into mixture and gently whisk until smooth.
Gently combine cream cheese mixture with blended lemon. Dump the mixture into the prepared pie crust and smooth the top. Bake at 300 F for 1 hour (center may be soft but will set when chilled). Chill in the fridge for at least 8 hours.
In a small saucepan, whisk together 2 tbs of cream with the powdered gelatin. Set aside to soften. Place coconut milk, cream and sugar into a saucepan over low heat. Cook, stirring, for 3 to 5 minutes or until sugar dissolves (do not boil). Remove from heat. Add gelatin mixture to coconut mixture. Whisk well until dissolved. Add Malibu and whisk to combine. Pour the mixture into 2 small dishes, and place in the fridge to set for at least 2 hours before serving. For easy removal, place the chilled dishes in a shallow bowl of hot water for 1-2 minutes, then flip the dessert onto a plate. 
~Bon appétit~