Use a 3 inch flower or round cookie cutter to punch out as many shapes as you can per pie crust. Roll scraps of dough together and cut out more shapes until you can get 24 total.
Place pie cut outs on the back of a mini muffin tin, spaced out so the pie shells do not touch. Bake for 8 to 10 minutes or until a light golden brown. Let cool on muffin tin, then carefully twist and pull up to remove.
Fill each cooled pie shell with a teaspoon of jarred lemon curd.
In a medium bowl whisk together the cold milk with the lemon pudding mix until smooth. Gently fold in the Cool Whip until fully combined. Place a tablespoon of the lemon mousse on top of each pie shell. Store in fridge until ready to enjoy!
If you would like to make this into a single large pie, just use one pie shell and pre bake according to box instructions. Fill with lemon curd and top with the lemon mousse. Chill until ready to enjoy.