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Pre-bake frozen phyllo shells according to package directions and set aside
Place a medium-sized metal bowl and beaters in the freezer for about ten minutes. Then remove. Add heavy cream to bowl along with 1 ½ tsp powdered sugar and vanilla extract. Beat until medium peaks form. Place lemon curd in a separate bowl and whisk until smooth. Add curd to whipped cream. Beat until well combined and smooth.
Spoon lemon cream into shells. Top with fresh blueberries and lemon zest. Dust with powdered sugar and serve*
Serves 5-7
*I think these benefit from chilling in the fridge about 30 minutes prior to serving. Can be made up to 8 hours in advance. Cover loosely and refrigerate. Leftover lemon cream will keep for several days in the fridge.