Equipment Needed
- 12-cup standard muffin tin
- Paper or foil cupcake liners
- Mixing bowls (medium and large)
- Whisk
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Zester or fine grater
- Juicer (optional)
- Spatula
Step-by-Step Instructions
First, we make the crust. I line my muffin tin with paper liners—this is crucial for easy removal later. In a medium bowl, I combine the graham cracker crumbs and granulated sugar. Then, I pour in the melted butter. I use a fork to mix it all together until every crumb is evenly coated and the mixture holds together when pinched. It should look like wet sand. I learned the hard way that if the mixture seems too dry, the crust will crumble. If it doesn’t hold shape, add another half tablespoon of melted butter.
Now, for the most important step: pressing the crust. I spoon a heaping tablespoon of the crumb mixture into each muffin liner. Then, I use a small glass, a shot glass, or my fingers to press the crumbs firmly and evenly into the bottom and slightly up the sides to form a sturdy cup. I press hard! A firm press is the secret to a crust that holds together when you peel the liner off. I once pressed too gently, and the crust fell apart when eaten. Once all twelve are done, I pop the whole muffin tin into the freezer for 15 minutes to let the butter solidify and set the shape.
While the crust chills, I make the dreamy filling. In a large bowl, I whisk together the entire can of sweetened condensed milk, the key lime juice, and the lime zest. In a separate, chilled bowl, I use my electric mixer to whip the cold heavy cream with the powdered sugar until it forms stiff, beautiful peaks. This takes about 2-3 minutes. I then gently fold the whipped cream into the lime mixture with a spatula. The key here is to be gentle to keep the filling light and airy. I fold until no white streaks remain, and the filling is a smooth, pale green color.(See the next page below to continue…)