Preparation

• Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
• In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press about 1–2 tablespoons of the mixture into each muffin cup to form the crust. Bake for 5–7 minutes, then remove and let cool.
• In a medium saucepan, whisk together the lemon juice, lemon zest, granulated sugar, egg yolks, heavy cream, and cornstarch until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles (about 5 minutes). Remove from heat and let cool slightly.
• Spoon the lemon filling evenly over the cooled crusts. Smooth the tops with the back of a spoon. Chill the pies in the refrigerator for at least 1 hour to set.
• In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
• Top each mini pie with a dollop of whipped cream. Garnish with a sprinkle of lemon zest for a bright and fresh finish.