1) Preheat & Prep

1. Heat oven to 160–165°C (320–330°F).
2. Line a standard muffin tin with 12 paper liners.

2) Make the Crust

1. Stir crumbs, sugar, salt, and melted butter until evenly moistened.
2. Divide among liners (about 1 heaping tablespoon each).
3. Press firmly with the flat bottom of a small glass.
4. Optional pre-bake: 5–6 minutes for a slightly sturdier, toasty base. Cool while you mix the filling.

3) Mix the Filling (Low-Speed & Lush)

1. In a bowl, combine the zest with the sugar and rub together (zest bloom).
2. Beat cream cheese on low-medium just until creamy; add the lemon-sugar and salt, mix until smooth.
3. Beat in sour cream (or heavy cream) and vanilla.
4. Mix in lemon juice.
5. Add eggs one at a time on low, mixing just until combined. Keep it slow and gentle—you’re aiming for minimal air.

4) Fill & Bake

1. Spoon batter over crusts, filling each liner about ¾ full.
2. Bake 18–22 minutes until edges are set and centers still wobble slightly when you nudge the pan.
3. Remove to a rack; cool 30–40 minutes at room temperature, then chill at least 3–4 hours (overnight best) before unwrapping or topping.

5) Finish & Garnish

• Spoon on lemon curd, pipe whipped cream, and crown with fresh berries.
• Add zest, confetti or a thin candied lemon slice for sparkle.