Whisking the yolks in a double boiler.
Addition of meringue to lighten them up.
That mixture heads into the crust.
Dollops of meringue on top.
I wish I had a mini photo studio for food because the green in these pics makes things look a bit icky. However, this pie looks GORGEOUS! YUM! CAN’T WAIT TO EAT THIS!
My Nanny and Papa discovered this recipe at a restaurant convention in Chicago decades ago. This pie has been a family favorite for as long as I can remember. One reason it’s so good is that it’s real lemon flavoring and fluff, pure and simple. You know those freaky lemon pies with the weird, translucent, yellow, gelatinous interiors? BLECH! This is the complete antithesis of those!