However, as a general guideline, a ratio of 1:1 (by volume) of lemon curd to whipped cream is a good starting point. The amount of lemon curd and whipped cream you should use depends on your taste.I combine the lemon curd and whipped cream a day before and refrigerate overnight it still tastes delicious! Make the lemon filling in advance for easy entertaining.Garnish each individual lemon tart with fresh berries for color and flavor.Fill the cups right before serving as they soften when left with filling.Allow the phyllo shells to fully cool before filling them with the lemon curd-whipped cream mixture.Pre-bake the phyllo cups according to the package instructions so they stay crispy.Make a different crust - A graham cracker or shortbread crust are also great variations to use in place of mini phyllo shells and hold up great if you plan to fill the lemon tarts further in advance.Top with fresh berries - Top the lemon custard with fresh fruit such as sliced strawberries, raspberries, or blueberries.Use another filling - Lime curd, orange curd, or even this Nutella Chocolate Cheesecake Mousse for mini phyllo shells.Lemon and coconut are wonderful tropical combination, making for the perfect dairy-free whipped topping. Full Fat Coconut Milk - Coconut milk whips up nicely and would make a wonderful substitution for lemon cream tartlets.Make sure to use the 'extra creamy' cool whip, as regular cool whip will not hold up when folding into the lemon curd. Cool Whip - In a pinch, cool whip is an excellent substitute for homemade whipped cream.Garnish each mini lemon tart with the remaining homemade whipped cream and some fresh lemon zest (optional), and enjoy!.Once the phyllo tart shells have completely cooled, pipe or spoon the lemon curd cream mixture into each cup.Remove them from the oven and allow the cups to cool completely. Bake the phyllo cups for three minutes until golden brown (or according to package instructions). Preheat the oven to 350 ☏ and line a large baking sheet with parchment paper.Cover the remaining whipped cream with plastic wrap and refrigerate to top the lemon tartlets.

In another small bowl, combine one cup of lemon curd and one cup of homemade whipped cream and fold together gently with a spatula.Add the powdered sugar and vanilla extract and continue beating on medium until it reaches stiff peaks.

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.

Fresh Lemon Zest (optional) - Garnishing each mini lemon tartlet with fresh lemon zest adds a beautiful pop of color and lets your guest know what flavors they are about to enjoy.

Pure Vanilla Extract - Vanilla extract enhances the flavor of the whipped cream.

Powdered Sugar - Powdered or confectioners sugar stabilizes the whipped cream and adds a hint of sweetness.

Lemon Curd - While homemade lemon curd is delicious, I enjoy using store-bought for easy entertaining.

Heavy Cream - Heavy Whipping Cream is used to make homemade whipped cream.

Mini Phyllo Shells - I prefer Athens phyllo shells to other brands as they are delicate but will not crumble when handled.

This mini tart recipe uses store-bought lemon curd however, it is fairly simple to make your own. Additionally, it is commonly used in various desserts, such as cakes, tarts, and pastries, or as a spread on toast, scones, or biscuits. Lemon curd has a bright and refreshing flavor that's tart and sweet. It has a creamy and smooth texture that's similar to custard but with a slightly thicker consistency. Lemon curd is a sweet, tangy spread made from sugar, butter, eggs, fresh lemon juice, and zest. They are found in the freezer section of most major grocery stores. While there are several brands, Athens phyllo shells are my favorite and have been the easiest to work with and find. Once crisp, they are ready to fill with sweet or savory filling like these Mini Pecan Pie Bites or these Caramelized Onion Tartlets with Brie. They come frozen and only need a few minutes in the oven to crisp up. Phyllo shell cups are layers of thin flaky phyllo dough shaped into miniature cups and baked until crispy. This quick and easy recipe will surely add an extra punch of flavor to any dessert. This lemon whipped cream mixture can be used as a filling or topping for crepes, pastries, cakes, pies, and other sweets. The combination of tart lemon curd and the light, fluffy homemade whipped cream creates the most incredible flavor and texture. These easy mini lemon tarts have a flaky phyllo shell crust and a delicious lemon filling that will have everyone drooling.

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