- Zest lemon into a large mixing bowl, careful to avoid the white pith.
- Cut the lemon in half and squeeze the juice into bowl. Check to be sure no seeds have fallen in.
- Pour the milk into a large mixing bowl.
- Add the pudding mix to the bowl.
- Mix with a wire whisk for 2 minutes or until thick.
- Fold in the Cool Whip with a spatula.
- Spoon the pudding mixture into the crusts. Smooth with a butter knife.
Saara's Cooking Camp