Preheat oven to 350°F

Follow package instructions for unrolling pie crusts. Press the dough into a 9 inch tart pan, cut off any overhang. Prick bottom and side of crust with a fork. Bake on baking sheet for 15 min, or until golden.

While pie crust is baking, whisk together pudding mix, egg yolks, sugar, lemonade and lemon zest until pudding mix is dissolved. Pour into a medium sauce pan and bring to full boil over medium heat, stirring constantly (about 10 minutes). Let cool 5 min, stirring occasionally.

Pour the filling into cooled tart shell topping. Let cool completely in refrigerator until set.

Serve with fresh berries and whipped topping