Never-Fail Lemon Pie

Name: Never-Fail Lemon Pie
Yield: makes one 9-inch pie
Ingredients: 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. Rowe’s Meringue (page 24) or Weepless Meringue (page 25)

January 24, 2012

This pie is unbelievably easy—you really can’t fail. You could make this pie in a plain pie crust, but why would you want to when this sweet and spicy alternative is available? When you prepare the egg yolks for the filling, remember to save the whites for the meringue.

Recipe notes

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