Line two 12-cup muffin pans with paper liners.

Place a vanilla wafer cookie into each muffin cup.

Set aside the prepared muffin pans.

In a large bowl, whip heavy cream with an electric mixer until soft peaks form.

Beat in sweetened condensed milk and lemon juice until the mixture thickens.

Pour the cream mixture evenly into the muffin cups.

Smooth the top of each cup.

Pour 1 teaspoon of thawed passionfruit pulp onto each cup.

Freeze the muffin pans for 2-3 hours or until frozen solid.

Serve the frozen passionfruit cups topped with a drizzle of the remaining passionfruit pulp.