Lemon Phyllo Tarts

2 c. heavy whipping cream 

1 bottle of Lemon Curd- you will find it by the jam & jelly.  Do not use Lemon Pie filling... not the same!  ;) 

2 boxes Mini Phyllo Shells

1-2 T. lemon zest  1-2 lemons 

1- Whip the cream with mixer until stiff, just like you would do to put on top of a pie.  

2- Then gently fold in the 1/2 bottle to 1 bottle of lemon curd to taste into the whipping cream. 

3- Place whip cream mixture in a piping bag or large zip lock baggie.  Pipe into each mini phyllo shell.  If using a baggie cut off small corner of the bag & pipe into the shells.  No need to cook the shells.  You can fill them right out of the freezer.  

4- Garnish the top of each shell with the lemon zest.  

Fill just before serving or the phyllo can get soggy.