Equipment Needed
- Standard 12-cup muffin tin
- Paper or foil muffin liners
- Food processor or zip-top bag and rolling pin
- Two mixing bowls (one large, one medium)
- Whisk and spatula
- Electric hand mixer or stand mixer
- Zester or fine grater
- Citrus juicer
Step-by-Step Instructions
First, I line my muffin tin with paper liners. This is crucial for easy removal later. In my food processor, I pulse the graham crackers into fine crumbs. I transfer them to a bowl and stir in the granulated sugar. Then, I pour in the melted butter and mix with a fork until the mixture resembles wet sand and holds together when pinched. The smell is already wonderfully sweet and toasty. I scoop about two tablespoons of this mixture into each muffin cup. Using the back of a spoon or a small measuring cup, I press the crumbs firmly and evenly to form a compact crust. I then place the whole tin in the freezer to set while I make the filling. This 15-minute chill is a game-changer—it solidifies the crust so it doesn’t crumble when you add the filling.
While the crust chills, I make the star of the show. In my large bowl, I pour in the can of sweetened condensed milk. I zest my limes directly into the bowl—that burst of citrus oil is incredible. Then, I juice them until I have a full half cup of that vibrant, tart nectar. I whisk the juice and zest into the condensed milk. Almost immediately, the magic of chemistry happens: the acid from the lime juice thickens the milk into a lush, pale green, pudding-like consistency. It’s so satisfying to watch it transform.(See the next page below to continue…)