Preheat your oven to 350°F and line a baking tray with parchment paper.

In a large bowl, whisk together flour, powdered sugar, lemon zest, and salt until well combined.

Add in the melted butter, egg whites, heavy cream, and vanilla, whisking everything into a smooth, glossy batter.

Spread thin circles of the mixture onto the parchment paper and bake for about 7 minutes, or until the edges turn golden brown.

Once done, drape each warm circle over a rolling pin to give them their taco shape and let cool until crisp.

In a separate bowl, beat the cream cheese with powdered sugar, lemon juice, zest, vanilla bean paste, and salt until it becomes a silky mixture.

Whip the ice-cold heavy cream to stiff peaks and gently fold it into the cream cheese mixture.

In a small bowl, toss the fresh raspberries and blueberries with lemon juice, honey, and zest.

Pipe the lemon cheesecake cream into each crispy sugar taco shell, making swirls.

Crown each taco with a handful of fresh berries, dust with powdered sugar, and add mint leaves and edible silver flakes.