Instructions: Soften and squeeze lemons, removing seeds. In medium saucepan, mix milk, lemon juice, eggs, extract and flour (if used). Stir over low flame for 5 minutes or so. Cool. Pour into pie crust. Dribble molasses in one or more circles over the top. Top with crushed cookies. Refrigerate for 2 hours.

Serve with decaffeinated coffee, Ovaltine, or herb tea.

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