HEAT oven to 375°F. Combine mincemeat and lemon peel in small bowl; mix well.
CUT 2 1/2-inch circles from pie crusts; press into 1 3/4-inch muffin cups. Fill with mincemeat. From pastry scraps, cut small designs; top tarts with cut-outs.
BAKE 20 to 25 minutes or until lightly browned. Cool. Remove from pans.