For graham crackers cuplets:
- ¾ cup graham cracker crumbs
- 3 TBL sugar
- 3 TBL unsalted butter, melted
Preheat oven to 350°F. Combine crumbs, sugar and butter in a small bowl. Scoop a rounded tablespoon of a graham cracker mix into the cup of a 2” muffin tin. Using fingers, press the crumbs evenly on the bottom and the sides of each cup.
Bake for 12 minutes. Take out and allow to cool completely.
For lime cream:
- 6 TBL fresh key lime juice
- 4 TBL sweetened condensed milk
- Zest from one lime
- 1 cup heavy cream
Stir together the lime juice, condensed milk and half of the lime zest in a large bowl. In a separate bowl, whip the cream to soft peaks. Gently fold the whipped cream into the lime mixture.
Pipe whipped lime cream into the individual graham cuplets. Garnish with remaining lime zest.
Makes 12 cuplets