Ingredients
- 1/4 cup lemon curd
- 1 (1.9 ounce) container frozen miniature phyllo shells, thawed
- 1/2 cup frozen whipped topping, thawed
- 1/4 teaspoon ground cinnamon, or to taste
Directions
Spoon about 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.
