Cream the butter and sugar together. Lightly whisk in the cream cheese, ensuring you do not overmix as the mixture can easily split. Mix in the lemon juice.

Heat the water, sugar, lemon juice and zest together until the sugar has dissolved. Remove from the heat and allow to cool.

Place a slice of cake in the bottom of each jar and sprinkle with lemon syrup.

Add a layer of cream cheese icing.

Add 2 tsp lemon curd.

Repeat the process once more (cake, syrup, cream cheese). Do not add a second layer of lemon curd, as the dessert can become too acidic.

Garnish with lemon peel and fresh mint. Cover with lids. Serve cold or at room temperature.