How to Make It
Combine 3/4 cup whipped topping, milk, lemon rind, and lemon juice; stir until smooth.
Place 3 raspberries in each pie crust. Spoon filling evenly into crusts on top of berries. Cover and chill.
Dollop remaining 1/4 cup whipped topping evenly on tarts, and top evenly with remaining fresh raspberries.
Cooking Light Superfast Suppers