1 (11.5-oz.) jar high-quality lemon curd (such as Stonewall Kitchen)
4 mini graham cracker piecrusts (from a 4-oz. package)
3/4 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon lemon zest
How to Make It
Divide lemon curd (such as Stonewall Kitchen) evenly among graham cracker piecrusts. Beat heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form; spoon over lemon curd in piecrusts. Top with lemon zest.