Let the pudding rest briefly until it becomes slightly firmer and glossy

In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form and the mixture holds its shape

Spread a generous layer of lemon pudding into the crust, smoothing it evenly to create the base

Fold half of the whipped cream into the remaining pudding until creamy and pale in color

Spread this mixture gently over the first layer, keeping it even and smooth

Add the remaining whipped cream on top, either spreading softly or piping for a decorative finish

Cover and refrigerate until fully set and chilled, allowing the layers to firm up and flavors to blend