Lemon Icebox Pie - cooking recipe

Ingredients

1 (8-inch) graham cracker crust pie shell
1/2 c. lemon juice
1/4 tsp. lemon extract
1 can sweetened condensed milk
2 egg yolks
whipped cream

Preparation

Combine lemon juice and lemon extract.
Gradually stir in the sweetened condensed milk.
Add egg yolks; stir until blended. Pour into crust.
Bake at 325\u00b0 for 15 minutes.
Cool completely, then put whipped cream on top.
Store in refrigerator.
Freezes well for a later date.