Indian Lemon Tarts - cooking recipe

Ingredients

2 cups lemon curd
1 (8 ounce) package cheesecake flavor instant pudding and pie filling
24 pre-baked tart shells
8 ounces cool whip non-dairy whipped topping
24 slices lemon zest (as a garnish)

Preparation

Combine the pudding mix and the lemon curd in a large bowl.
Mix in the Cool Whip.
Chill in the refrigerator.
Distribute mix evenly into pre-baked tart shells.
To serve, add a strip of lemon zest and a dollop of whipped cream.