2 pkgs 3.4oz lemon instant pudding
2 cups whole milk
1 tbsp fresh lemon juice
Zest of 1 lemon
1 8oz tub Cool Whip
1/2 cup butter (1 stick)
1 cup flour
3 tbsp sugar
pinch of salt

Make the shortbread crust
-Preheat the oven to 375 degrees. Cream the butter and sugar. Add flour and salt and mix. Grease a 9″ tart pan with butter. Press shortbread mixture into tart pan with a removable bottom. Make sure the mixture is pressed up the sides. Bake for 10-15 mins or until lightly browned. Cool completely before adding filling.
For the filling
– Combine lemon pudding mix, milk, lemon juice and zest into mixing bowl. Using a hand mixer, blend together till pudding is thick, approx. 1-2 mins. Spread 1 1/2 cups into cooled prepared crust.
Fold 1/2 the cool whip into remaining pudding until combined. Spread over the lemon pudding. Top the tart with the remaining cool whip. Sprinkle the top with a little lemon zest or thinly sliced lemons.

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