(Optional: Crisp up the fillo shells in a preheated 350° on a baking sheet for 3 - 5 minutes, until golden browned and crispy. Remove to a wire rack to cool completely before filling.)

In a small mixing bowl, whip heavy cream until it forms soft peaks. In separate mixing bowl, beat together cream cheese, lemon juice and sugar until smooth. Fold the whipped cream into the cream cheese mixture.

Fill each shell ⅔ full with the cream cheese mixture. Top each with one to two teaspoons of lemon curd. Chill in the fridge for at least one hour before serving.