Prep the coating. Mix the sugar and cinnamon in a shallow bowl. Line a baking sheet with parchment.

Make the shells. Brush both sides of each tortilla with melted butter. Dredge in the cinnamon sugar until well coated.

Shape and bake. Drape each tortilla over the rungs of an upside-down oven rack or over a metal taco rack. Bake at 375°F (190°C) for 6–8 minutes, until lightly golden and crisp. Watch closely to avoid over-browning.

Cool. Carefully remove the shells and let them cool completely on a rack so they hold their shape.

Whip the cream. In a chilled bowl, whip the heavy cream to medium-stiff peaks. Set aside.

Make the lemon base. Beat the cream cheese until smooth. Add lemon curd, powdered sugar, and lemon zest. Blend until silky with no lumps.

Fold. Gently fold the whipped cream into the lemon mixture in two additions until just combined. Do not overmix or you’ll lose the airy texture.

Fill. Spoon or pipe the lemon cream into the cooled taco shells. Add a small swirl of whipped cream on top.

Garnish. Drizzle with a little extra lemon curd, then finish with berries, a lemon slice, or mint.

Serve. Enjoy right away for the crispiest shells, or chill briefly to set the filling.