For the Cups

• Place dehydrated strawberries in a food processor and process to powder form. Fill the bottom of a double broiler with water and place on low heat. Place white chocolate chips & strawberry powder in the top of double broiler. When chocolate begins to melt begin stir & continue until chocolate is fully melted & incorporated with strawberry, about 7-8 mins.
• Spray silicon muffin cups lightly with a nonstick spray. Add approximately 1 tbsp of melted chocolate mixture to each cup. Using a small spoon or small brush spread chocolate over bottoms of cup and halfway up sides. Place in refrigerator until hardened, about 30 mins.
• For the Filling
• Using a vegetable peeler remove zest of lemons making sure to avoid pith (white part) as much as possible. Add zest and sugar to a food processor and blend until lemon zest is finely minced. In a separate bowl cream butter. Add sugar mixture and cream again. Beat in 1 egg and yolk at a time. Mix in lemon juice and salt. Pour mixture into a medium sized pot and place over low heat. Stir consistently and cook until just before a simmer (170℉), about 10 mins. Remove from heat and chill until at least room temperature.
• In a separate bowl whip cream cheese until smooth. Working in batches add lemon curd to cheese mixture. Mix thoroughly. Spoon mixture into chocolate cups.
• For the Topping
• Place whipping cream and sugar into chilled container and whip until stiff peaks form, about 7-8 mins. Spoon or pipe over lemon filling and top with 1 strawberry slice.
• Refrigerate for at least 2 hours. Can last covered up to 2 days but is best on 1st day.