In a medium saucepan, combine orange juice, lemon juice, zest, and sugar.

Cook over medium heat until simmering; turn heat to low.

In the meantime, in a medium-sized mixing bowl whisk the egg yolks until smooth.

Remove orange mixture from heat and slowly pour half of it into the yolks while whisking. Don't stop whisking, otherwise you will end up with scrambled eggs.

Pour the entire egg-mixture back into the saucepan and continue to cook over low heat while whisking until mixture thickens and coats the back of a spoon; about 8 to 10 minutes.

Remove from heat and whisk in the butter; continue to whisk until melted and smooth.

Cool mixture to room temperature.

Store refrigerated in an airtight container for about a week.

To make the fillo shells, pipe about a tablespoon of the cooled Honey-Orange Curd inside the shells.

Top with a teaspoon of whipped cream, berries and fresh mint leaves.

Serve.