Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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desserts, pies

Lemon Meringue Pie

Recipe PictureSource: Family Circle Magazine

Servings: 8

Preparation Time: 20 minutes
Start to Finish Time: 3 hours 37 minutes
Inactive Prep: 3 hours

Perfect egg-white peaks and a rich citrusy filling are as easy as 1-2-3 when you follow our step-by-step directions.


  • Pie Base
    • 1 9 inch pie crust
    • 3 -4 large lemons
    • 1 3/4 cups sugar
    • 3/4 cup cornstarch
    • 1/4 teaspoon salt
    • 6 each egg yolks, save whites for meringue
    • 2 1/4 cups water
    • 2 tablespoons unsalted butter, cut up
  • Meringue
    • 6 egg whites
    • 1/2 teaspoon cream of tartar
    • 1/2 cup sugar


  1. Heat oven to 425F. Fit pastry into a 9-inch pie plate. Roll dough under and crimp for fluted edge. Prick crust with fork. Line with foil; fill foil with dried beans or pie weights.
    Bake at 425F for 12 minutes. Remove foil and beans. Bake 8 minutes or until golden. Cool.
  2. Grate 2 tablespoons rind; set aside. Squeeze 3/4 cup juice from lemons. Mix sugar, cornstarch, salt in saucepan.
  3. Stir in 2 1/4 cups water, lemon juice. Cook over medium heat, stirring, 15 to 20 minutes or until thickened and bubbly. Cook another 2 to 3 minutes, stirring. Remove from heat.
  4. Beat yolks lightly in bowl. Stir 1/2 cup hot lemon mixture into yolks, then stir yolk mixture back into full lemon mixture in saucepan. Cook over low heat, stirring 1 minutes (don't overcook). Off heat, add butter and grated lemon rind. Pour into baked crust.
  5. Reduce oven temperature to 325F.
  6. Meringue: Beat egg whites and cream of tarter in large bowl until foamy. On high speed, beat in sugar, one tablespoon at a time, until stiff peaks form. Spoon meringue over filling, spreading to edge of crust to seal. Swirl into peaks.
  7. Bake on lower rack at 325F for 25 to 30 minutes (thermometer inserted in meringue will register 140F). Bake 3 minutes longer. Cool on rack up to 2 hours. Refrigerate at least 1 hour before slicing.

Yield: 1 pie

Copyright: Family Circle Magazine

Per Serving (excluding unknown items): 453 Calories; 13g Fat (24.9% calories from fat); 6g Protein; 81g Carbohydrate; 1g Dietary Fiber; 167mg Cholesterol; 264mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 4 Other Carbohydrates.

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