Beat the cream cheese, icing sugar, vanilla extract and lemon juice until the sugar dissolves and the mixture is smooth.
Add a spoonful of the whipped cream and stir until smooth. Carefully fold in the remaining whipped cream.
Use a small, sharp knife to cut the tops off the chocolate eggs, then carefully spoon or pipe in cheesecake mixture until full. Refrigerate (use an egg carton to hold them upright) for at least an hour.
Just before serving, use a teaspoon to remove a little cheesecake from the tops of the eggs and fill the hole with curd. Serve within 1-2 hours.
Tip: The hollow chocolate eggs used were the size of real eggs – about 6cm high and 4cm wide. If your eggs are bigger or smaller, you may need to adjust the amount of filling you make.