Filling:
4 1/2 teaspoons grated lime zest
1/2 cup lime juice (3-4 limes)
4 egg yolks
1 (14 ounces) can sweetened condensed milk
Crust:
11 graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter (melted)
Whipped cream:
3/4 cup heavy cream
1/4 cup confectioners’ sugar
1 tablespoon lemon zest
Filling:
Whisk zest and yolks in a bowl until tinted light green, about 2 minutes. Beat in the milk and juice then set aside at room temperature to thicken.
Crust:
Pre-heat oven to 325 degrees. crush graham crackers in a bag, then mix in sugar and butter. mix until thoroughly, then press into muffin pan. Bake for 8 minutes or until golden brown. let cool for 15 minutes.
Combine:
Pour filling into the crust, then bake until it has a slight jiggle. (15-17 minutes), then cool to room temperature, cover and refrigerate until chilled (2-3 hours).
Whipped cream:
Whip heavy cream and slowly add the sugar. Once partially whipped, add lemon zest, then whip until it creates firm peaks. All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission
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