Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
3. Step
Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
4. Step
Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
5. Step
Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
6. Step
Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
7. Step
Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
8. Step
Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
