Method:

• Heat oven to 450°F (230° C). Cut four 4-inch (10 cm) rounds from crust. Press each crust into 4-inch (10 cm) tart pan; prick bottom with fork. Bake for 5 to 9 minutes or until golden brown. Cool 15 minutes or until complete cooled.
• Lemon Curd Filling: Meanwhile, in small sauce pan combine granulated sugar, butter, lemon and lime rind, lemon juice and egg yolk until well blended. Cook over low heat, stirring constantly, until mixture thickens.Cool.
• Cream Cheese Filling: Meanwhile, in small bowl, combine cream cheese, icing sugar and whipping cream; beat until smooth. Divide evenly into cooled tarts.
• Spoon cooled lemon curd evenly on top of cream cheese in shells to within 1/4 inch (6 mm) of edges. Garnish with whipped cream and lime peel strips.