When my husband and I were courting, we lived in two different states. In fact, when we married, we lived in two different states.

Our wedding announcement that ran in the Daily Journal in October 1992 said, “After a wedding trip to Charleston, South Carolina, the bride will reside in Monroe, Louisiana, and the groom will reside in Tupelo, Mississippi.”

Two months later, I landed a job at the Journal, where Charlie already worked, so the marital separation didn’t last long, but the three years we spent long-distance dating seemed like an eternity.

At one point, I was working as a copy editor at the Arkansas-Gazette in Little Rock and Charlie was the managing editor at The Miami News-Record in Oklahoma.

There was a motel/restaurant in Miami called the Townsman where Charlie and others from the paper would often eat lunch. The Townsman’s specialty was pie and it was always served with mile-high meringue.

We stay away from homemade meringue pies at our house because nothing is ever going to stack up to the Townsman’s. That’s why when Charlie makes his Lemon Icebox Pie, we top it with a dollop of whipped cream instead.

If you prefer meringue, feel free to spread some on top of your pie. Just make sure it’s mile-high.

LEMON ICEBOX PIE

2 cans sweetened condensed milk

4 egg yolks

1 to 1 1/2 cups freshly squeezed lemon juice

1 large graham cracker crust

In a large bowl, combine sweetened condensed milk and egg yolks. Add lemon juice carefully and mix until mixture thickens. Pour into pie crust and bake at 325 degrees for about 20 minutes. Refrigerate for 1 to 2 hours before serving. Top with a dollop of whipped cream.

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