If you ask me, lemon meringue pie without cornstarch is the way to go.

This classic dessert brings together a tangy lemon filling with fluffy meringue on top of a buttery crust. The filling gets its smooth texture from eggs and butter instead of cornstarch, giving it a richer taste.

The lemon curd filling is made with fresh lemon juice and zest, creating that perfect balance of sweet and tart. The meringue adds a light, airy contrast that melts in your mouth.

It’s a showstopper dessert that tastes like it came from a fancy bakery, perfect for family dinners or special occasions.

lemon meringue pie no cornstarch — Image: theamazingfood.com / All Rights reserved

Why You’ll Love This Lemon Meringue Pie

No cornstarch needed – This recipe uses flour instead of cornstarch to thicken the filling, so you can make it with ingredients you likely already have in your pantry.
Fresh lemon flavor – With 2/3 cup of fresh lemon juice, this pie delivers that perfect balance of tart and sweet that makes lemon meringue pie so irresistible.
Quick preparation – Ready in under an hour, this classic dessert comes together faster than you might expect, making it perfect for last-minute entertaining.
Simple ingredients – You probably have most of these basic baking staples on hand already, so no special shopping trip required.
Impressive presentation – The fluffy meringue topping and bright yellow filling create a beautiful dessert that looks like it came from a bakery but is totally doable at home.

What Kind of Lemons Should I Use?

For the best lemon meringue pie, fresh lemons are definitely the way to go over bottled lemon juice. You’ll want to pick lemons that feel heavy for their size and have smooth, bright yellow skin – these will give you the most juice. Meyer lemons are a great choice if you can find them since they’re a bit sweeter and less acidic than regular lemons, but standard grocery store lemons work perfectly fine too. Before juicing, roll the lemons on the counter while pressing down to help break up the pulp inside, which will make them easier to squeeze and give you more juice.

Options for Substitutions

This classic lemon meringue pie has some room for swaps, though a few ingredients are pretty essential:

All-purpose flour: Since this recipe specifically avoids cornstarch, stick with all-purpose flour for thickening – it’s what makes this version work. You could try cake flour, but use slightly less (about 6 tablespoons) as it’s more delicate.
Fresh lemon juice: Fresh is really best here for that bright, tart flavor, but if you’re in a pinch, bottled lemon juice will work. You might need to add a bit more to get the same punch of flavor.
Egg yolks and whites: These are pretty crucial for the recipe structure – the yolks thicken the filling and the whites create the meringue. Make sure your eggs are at room temperature for the best results.
Prepared pie crust: Store-bought works great, but you can definitely use homemade if you prefer. Graham cracker crust is another tasty option that pairs wonderfully with lemon.
Sugar: You can reduce the sugar in the filling by about 2 tablespoons if you prefer it less sweet, but don’t skimp on the meringue sugar – it helps stabilize those peaks.

Watch Out for These Mistakes While Baking

The biggest mistake when making lemon meringue pie without cornstarch is not cooking the flour-based filling long enough, which can leave you with a runny, grainy texture instead of a smooth curd – keep stirring and cooking until it coats the back of a spoon and holds its shape.

Another common error is adding the lemon juice too early or while the mixture is too hot, which can cause the filling to curdle, so always let it cool slightly before whisking in that fresh lemon juice.

For the meringue, make sure your bowl and beaters are completely clean and grease-free, as even a tiny bit of fat will prevent the egg whites from whipping properly, and don’t skip gradually adding the sugar – dumping it all at once won’t give you those stable, glossy peaks you’re after.

Finally, spread the meringue all the way to the crust edges to prevent shrinking, and bake just until the tips are golden brown to avoid a tough, chewy texture.

What to Serve With Lemon Meringue Pie?

Lemon meringue pie is such a showstopper dessert that it really doesn’t need much else to shine! I love serving it with a simple dollop of freshly whipped cream or a scoop of vanilla ice cream to balance out that bright, tart lemon flavor. A hot cup of coffee or black tea makes the perfect drink pairing since the bitterness complements the sweet meringue beautifully. If you’re serving this for a dinner party, it goes really well after heavier meals like roast chicken or beef since the citrus helps cleanse the palate.

Storage Instructions

Refrigerate: Lemon meringue pie needs to be kept in the fridge since it has eggs and dairy. Cover it loosely with plastic wrap or store it in a pie keeper for up to 3 days. The meringue might weep a little after the first day, but that’s totally normal and it still tastes great.

Serve: This pie is best enjoyed chilled straight from the fridge. Let it sit out for about 10-15 minutes before slicing if you want it to cut more easily. Use a sharp knife dipped in warm water between cuts to get clean slices through that fluffy meringue.

Make Ahead: You can make the pie crust and lemon filling a day ahead, but I recommend adding the meringue on the day you plan to serve it. The meringue looks and tastes best when it’s fresh, and this way you’ll avoid any weeping or deflating issues.

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1800-2000
Protein: 20-25 g
Fat: 45-55 g
Carbohydrates: 350-380 g

Ingredients

For the pastry base:

1 prepared pie shell

For the citrus filling:

1 cup granulated sugar
1/2 cup plain flour
3 egg yolks
1/4 tsp salt
1 1/3 cups hot water
2/3 cup lemon juice (from about 3 lemons)

For the meringue topping:

3 egg whites
2 tbsp granulated sugar

Step 1: Bake the Pie Shell

1 prepared pie shell

Preheat the oven to 400°F (200°C).

Prepare the pie shell according to the package instructions, typically by pricking the bottom with a fork to prevent bubbling.

Bake the shell for 11 to 14 minutes, or until lightly golden.

Remove from the oven and allow it to cool slightly.

Step 2: Make the Lemon Filling

1 cup granulated sugar
1/2 cup plain flour
3 egg yolks
1/4 tsp salt
1 1/3 cups hot water
2/3 cup lemon juice (from about 3 lemons)

In a small saucepan, combine 1 cup granulated sugar, 1/2 cup plain flour, 3 egg yolks, 1/4 tsp salt, 1 1/3 cups hot water, and 2/3 cup lemon juice.

Heat the mixture over medium-low heat, stirring frequently, until it thickens and becomes smooth, which should take about 8-10 minutes.

The filling should coat the back of a spoon.

Remove from the heat once thickened.

Step 3: Fill the Pie Shell

lemon filling from Step 2
baked pie shell from Step 1

Pour the hot lemon filling from Step 2 into the baked pie shell from Step 1, spreading it evenly.

Make sure the filling is well distributed and smooth on top.

Step 4: Prepare the Meringue

3 egg whites
2 tbsp granulated sugar

In a clean mixing bowl, beat 3 egg whites with an electric mixer on medium speed.

Gradually add 2 tablespoons of granulated sugar and continue beating until stiff peaks form and the mixture is glossy.

I like to make sure the bowl and beaters are perfectly clean and dry—this helps the meringue whip up beautifully!

Step 5: Top and Bake the Pie

pie with lemon filling from Step 3
meringue from Step 4

Spread the meringue from Step 4 over the hot lemon filling, making sure to seal the edges of the meringue to the crust to prevent shrinking.

Bake the assembled pie at 350°F (175°C) for 15 to 20 minutes, or until the meringue is golden brown.

Keep a close eye on the pie, as baking times may vary by oven.

Allow the pie to cool before slicing for cleaner cuts.