Instructions:
Step 1: In a small bowl, mix graham cracker crumbs with melted butter until fully combined. Press the mixture into the bottoms of foil cupcake liners to form a crust.
Step 2: In a mixing bowl, beat the softened cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Beat until creamy and well-blended.
Step 3: Spoon or pipe the lemon cream cheese filling over the crust in each cupcake liner, smoothing the tops.
Step 4: Refrigerate the pie cups for at least 2 hours, or until firm.
Step 5: Before serving, top with whipped cream and a sprinkle of lemon zest for a bright finishing touch.
Storage Information:
Store the pie cups in the refrigerator, covered, for up to 4 days. Best served chilled.
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