Never-Fail Lemon Pie

• 1 recipe Gingersnap Crust (page 22), baked
• 1/2 cup lemon juice
• 1/4 teaspoon lemon extract
• 1 (14-ounce) can sweetened condensed milk
• 2 egg yolks
• 1 recipe Mrs. Rowes Meringue (page 24) or Weepless Meringue (page 25)

1. Preheat the oven to 325F.
2. Combine the lemon juice and extract, then slowly pour in the milk and blend with an electric mixer on low speed.
3. Add the egg yolks and continue mixing until well blended.
4. Pour the lemon filling into the crust.
5. Top off with the meringue.
6. Bake for about 15 to 20 minutes, until the meringue is lightly browned.
7. Cool on a wire rack for 1 hour before slicing.
8. Serve at room temperature or chilled.

crust, lemon juice, lemon extract, condensed milk, egg yolks, meringue

Taken from www.epicurious.com/recipes/food/views/never-fail-lemon-pie-390077 (may not work)