Lemon Meringue Pie Without Cornstarch

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Make a lemon meringue pie without cornstarch when you use a lemon pudding box mix and an extra yolk for a thick, creamy texture.

Now let’s talk about dessert. Does lemon meringue pie sound summery and citrusy enough?

Make an easy, augmented box version that’s been in my family for generations.

Piled high with golden meringue, this pie is a stunner and so yummy. I’m proud to share the recipe with you. Extra filling can be baked in oven-proof containers alongside.

The lemon juice and extra yolk give the filling a silky, lemony flavor.
If you prefer not to top it with meringue, freeze the whites for another use and dollop whipped cream on the pie.

• 1 baked pie crust
• Filling: 1 box, 2.9 ounces, cook and serve (not instant) lemon pudding
• Meringue: 3 large egg whites, room temperature
• 1/4 teaspoon of tartar (stabilizes the whites — can use lemon juice)
• 1/4 cup sugar

1. Filling: Follow the directions on the box for cooking the filling, adding an extra egg yolk and replacing 1/4 cup of water with 1/4 cup lemon juice.
2. Pour warm filling into baked pie crust.
3. Meringue: Preheat oven to 350 degrees F.
4. Place whites in a bowl. Add cream of tartar, then beat on high speed just until whites form soft peaks. Meringue will look a bit foamy.
5. Add sugar gradually, beating until whites form stiff peaks and the sugar is dissolved.
6. Spoon meringue on top of warm filling. Start on the outside, making sure all edges are covered with meringue.
7. Bake 15 to 18 minutes until the meringue is cooked through and golden brown.
8. Let cool to room temperature for an hour, then refrigerate for 2 hours or so until the filling sets.
9. Store leftovers in the refrigerator.

Tip: Separate eggs while still cold. Don’t get even a speck of yolk in the whites. The fat in the yolks will prevent good volume.

Rita Heikenfeld comes from a family of wise women in tune with nature. She’s a certified modern herbalist, culinary educator, author, and national media personality. Most importantly, she’s a wife, mom, and grandma. Rita lives on a little patch of heaven overlooking the East Fork River in Clermont County, Ohio. She’s a former adjunct professor at the University of Cincinnati, where she developed a comprehensive herbal course. AboutEating.com column: rita@communitypress.com

Originally published in the June/July 2026 issue of Backyard Poultry and regularly vetted for accuracy.