Yes, you can pair a wine with lemon.
3 egg yolks
1 (14 oz.) can sweetened condensed milk
1/2 cup lemon juice
1, 8″ or 9″ prepared graham cracker crust
1/2 pint whipping cream
Lemon zest (optional)
Preheat oven to 325 degrees. Beat egg yolks, sweetened condensed milk and lemon juice together with a rotary beater. Pour into pie shell and bake 30 to 35 minutes or until set. Cool 1 hour and then chill at least 3 hours. Before serving spread whipped cream on top and garnish with lemon zest (optional).
Pair with a sweet Muscat dessert wine.
The recipe says to refrigerate leftovers. Leftovers? Ha – not likely. Although we did once and it is yummy for breakfast.