Line a greased or sprayed fluted tart pan with thawed frozen BakeQwik Sugar Cookie dough or prepared short dough. Dock the dough.
Bake until golden brown in a 325-360°F oven.
Fill the tart shell with Westco California Lemon Cream Filling. Using a large pastry bag with a large French tip cover the entire tart with whipped up BakeSense Non Dairy Whipped Topping. Garnish with curled lemon rind and lemon zest