WHISK together pudding mix and milk for 3 minutes, or until completely smooth. Set aside.
USING either a stand mixer fitted with a whisk attachment or a hand mixer, whip cream
cheese with the lemon juice and zest until it is loose and smooth. Add lemon pudding mixture and mix until everything is evenly combined and smooth.
DIVIDE the mixture between the crusts and refrigerate for at least 30 minutes before serving. If desired, garnish with a generous amount of whipped cream and lemon peel.