Lemon Icebox Pie

 *The Deep South's creamy answer to Lemon Meringue!

2 14-ounce cans sweetened condensed milk
2 egg yolks, slightly beaten
zest from 1 whole lemon
1 tsp lemon extract
1/2 cup fresh squeezed lemon juice
1 9-inch graham cracker crumb piecrust
prepared whipped cream for topping

Mix sweetened condensed milk and egg yolks together in a bowl.  Combine lemon zest, extract and juice and add to mixture in a steady stream while whisking until well blended. Mixture will thicken. Pour into piecrust and chill immediately for at least 4 hours. Top with whipped cream before serving. Makes 1 9-inch pie.

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