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1
Preheat the oven to 350 degrees F.
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2
Spray the phyllo shells with cooking spray and sprinkle with 2 to 4 tablespoons sugar.
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3
Place the shells on a baking sheet and transfer to the oven.
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4
Bake until golden brown, 5 to 10 minutes.
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5
Set aside and let cool completely.
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6
Meanwhile, whisk the eggs, yolks and the 1/2 cup sugar in a bowl until thick and fluffy.
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7
Add the lemon zest and juice, and stir to combine.
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8
Add the egg mixture to a heavy saucepan; heat over medium heat, stirring constantly, until thickened, 10 to 15 minutes.
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9
Pour into a bowl set in an ice bath.
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10
Stir in the butter, one pat at a time, and continue stirring to cool down quickly (or chill in the refrigerator until cool to the touch, about 5 minutes).
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11
Fill a pastry bag or heavy-duty plastic bag with a corner snipped off with the lemon curd filling.
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12
Pipe the filling into the cooled tart shells, then freeze for 1 hour.
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13
Garnish with a small dollop of whipped cream and sprinkle with turbinado sugar just before serving.
