Preheat oven to 350°F. Unfold refrigerated pie crust on a cutting board. Using a 2 inch round cutter, cut 24 circles. Place circle dough into a greased 24 mini muffin  pan. 

Beat cream cheese, 1/4 cup sugar and 1 egg with an electric mixer in a small bowl, until smooth.  Portion 1 teaspoon of mix into bottom of the tart.

In same bowl, beat 1/4 cup sugar, remaining 1 egg, corn syrup, lemon juice, butter, corn starch and grated lemon peel until well blended. Pour 2 teaspoon of the lemon mix over cream cheese layer.

Bake 14 to 16  minutes or until filling is puffed and set. Cool on wire rack. To serve, top with whipped cream.