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.