Layered Lemon Pudding

2 eggs, beaten
1/4 C. sugar
1 Tbsp. grated lemon rind
1/4 C. lemon juice
1 Tbsp. margarine
1 (1.25 oz.) pkg. whipped cream topping mix
1/2 C. skim milk
1/2 tsp. vanilla extract
lemon twists

Combine eggs, sugar, lemon rind, lemon juice and margarine in a small saucepan. Cook over low heat until thickened. Cool slightly. Spoon 1 tablespoon into each of 5 dessert cups; set aside remaining lemon mixture.
Combine whipped topping mix, milk and vanilla; beat 2 minutes at low speed of electric mixer. Beat at high speed until stiff peaks form. Spoon 3 tablespoons of whipped topping over lemon layer in each dessert cup. Gently fold remaining whipped topping into remaining lemon mixture; spoon evenly into dessert cups. Cover and chill. Garnish each serving with a lemon twist.

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