Ingredients:
1 packet Graham Crackers
Half cup freshly squeezed lemon juice
Zest of one lemon
2tbsp butter
1 can Condensed Milk/Evaporated Milk(with sugar)
Process:
1. In a zip lock bag, crush the graham crackers with a rolling pin until smooth. You can use a food processor as well. Once they are done, transfer them to a bowl, and add the butter. Mix well until all the crumbs are coated.
2. Add a little bit of the prepared mixture to each cupcake liners and press with your fingers to create your pie crust.
3. Now to prepare the topping, add one can(14 ounce) of the condensed milk to a bowl. I would suggest you to use evaporated milk with powdered sugar instead because you will be able to adjust the sweetness according to your liking. Just add powdered sugar to your evaporated milk and mix on low heat until the sugar dissolves.
4. Now add the lemon juice and lemon zest to it and give it a good mix..
5. Pour 1tbsp of the topping to your cupcake liners. Top it with a little more lemon zest.
6. Leave your pies in the fridge to set for 4-6 hours.
7. Top it with whipped cream, lemon syrup or any of your favorite toppings.
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