How to Make It
Preheat oven to 350°.
Place phyllo cups on a baking sheet. Bake at 350° for 7 minutes or until crisp. Cool completely.
Sprinkle 2 teaspoons rind evenly on a baking sheet covered with parchment paper. Bake at 350° for 7 minutes or until rind is dry, stirring and rotating pan after 7 minutes. Cool completely on pan.
Combine remaining 1 teaspoon rind, 1/4 cup sugar, juices, cornstarch, and yolks in a small heavy saucepan over medium heat; stir with a whisk until smooth. Cook 6 to 8 minutes or until thick and bubbly. Whisk in butter. Place pan in a large ice water-filled bowl; cool, stirring mixture occasionally.
Place white chocolate and 1 tablespoon whipping cream in a microwave-safe bowl. Microwave at HIGH 20 seconds or until chocolate melts; stir until smooth. Let stand 5 minutes or until slightly cooled. Combine remaining 3 tablespoons cream and 2 teaspoons sugar in a small bowl. Beat with a mixer at high speed until stiff peaks form. Gently fold whipped cream into chocolate mixture.
Spoon about 2 teaspoons curd into each phyllo cup; top each with about 2 teaspoons cream. Sprinkle with dried rind.
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