Step 1

Combine sugar, cornstarch, and salt in a medium saucepan; stir with a whisk. Stir in lemon juice and eggs.

Step 2

Bring to a boil over medium heat, stirring constantly with a whisk.

Step 3

Reduce heat; simmer 1 minute or until thick, stirring constantly.

Step 4

Remove from heat. Add butter and lemon rind; stir gently until butter melts. Spoon mixture into a bowl; cool.

Step 5

Cover and chill at least 6 hours or overnight. Lemon curd will thicken as it cools.

Step 6

Pour off any liquid from the top of the yogurt.

Step 7

Combine yogurt and grated lemon rind. Fold in Cool Whip.

Step 8

Spoon lemon curd into phyllo shells, filling almost to the top. Top with a dab of the yogurt topping. Garnish with grated lemon rind.

Step 9

Serve immediately.

Step 10

*Store-bought lemon curd can be substituted.

Step 11

The phyllo shells lose some of their crunch as they sit after filling, so it's best to assemble these tarts close to the time of serving. They are certainly still delicious after the shells soften (I've happily eaten leftovers the next day!), but will be missing the textural crunch from the shells.