In a large mixing bowl, whisk together flour, powdered sugar, and salt until blended. In another bowl, combine melted butter, egg, and vanilla, whisking until smooth.

Fold wet ingredients into dry mixture until just combined, being careful not to overmix.

Preheat a nonstick skillet over medium heat. Spoon batter into rounds and cook for 1-2 minutes on each side until golden.

While shells are warm, drape them over a rolling pin to form taco shapes. Allow to cool completely.

Once cooled, spoon lemon curd generously into each shell without overflowing.

Add a dollop of whipped cream on top of the lemon curd in each shell.

Finish with fresh berries and mint leaves for garnish.