Step 1

Place the heavy cream in a medium-chilled bowl and beat with an electric mixer on low to medium-low speed until it thickens and forms soft peaks.

Step 2

Add the powdered sugar and vanilla extract and continue beating on medium until it reaches stiff peaks

Step 3

In another small bowl, combine one cup of lemon curd and one cup of homemade whipped cream and fold together gently with a spatula. Cover with plastic wrap and refrigerate. Cover the remaining whipped cream with plastic wrap and refrigerate to top the lemon tartlets.

Step 4

Preheat the oven to 350°F and line a large baking sheet with parchment paper. Bake the phyllo cups for three minutes until golden brown (or according to package instructions). Remove them from the oven and allow the cups to cool completely.

Step 5

Once the phyllo tart shells have completely cooled, pipe or spoon the lemon curd cream mixture to fill each phyllo cup.

Step 6

Garnish each mini lemon tart with the remaining homemade whipped cream and some fresh lemon zest (optional), and enjoy!