Using a silicone mini muffin pan, press 1-1/2 Lemon Pie Coco-Roons into 6 mini muffin cups, pressing them into a cup shape. Set aside.
In a small bowl or the yogurt container, stir together the dairy-free yogurt, the lemon juice, lemon zest, and vanilla Stevia drops (if the yogurt is plain and unsweetened). If using sweetened dairy free yogurt, you can skip the Stevia. You'll have extra yogurt left over (you'll only use about half the mixture in the tarts) so you can save some for more tarts or eat the rest!
Scoop small spoonfuls of yogurt mixture into the Coco-Roon cups, sprinkling with a bit of lemon zest to garnish.
Chill in the fridge until ready to eat, or eat immediately.