RECIPE:

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 [...]]]>

RECIPE:

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.