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Use electric beaters to beat the cream cheese in a bowl until almost smooth. Add half the lemon curd and beat until smooth and combined. Beat the cream in a separate bowl until firm peaks form, then use a spatula to fold into the cream cheese mixture until combined.
Spoon 2 tbsp of the remaining lemon curd into one side of a piping bag fitted with a 1.5cm plain nozzle (see tip). Spoon half of the cream cheese mixture down the other side of the piping bag. Twist top of bag to seal. Pipe among four small serving glasses. Repeat with remaining curd and cream cheese mixture and pipe among four small serving glasses (eight glasses in total).
Place in the fridge for at least 1 hour (or up to 4 hours) or until mixture firms slightly. Serve.