Bob Hope's Favorite Lemon Pie
Submitted by tnkrbelle
Bob Hope’s favorite lemon meringue pie with a tangy cornstarch custard filling, fresh lemon juice and zest, topped with golden-brown meringue. A classic celebrity recipe from Hollywood’s golden age.
YIELD
1 batchPREP
15 minCOOK
18 minREADY
33 minStraight from the golden age of Hollywood, this was reportedly Bob Hope’s go-to lemon pie.
And honestly? The man had taste.
A silky cornstarch custard loaded with fresh lemon juice and zest fills a pre-baked shell, then gets crowned with a cloud of stiff meringue that bakes to golden brown.
It’s old-school lemon meringue pie at its purest. No fancy techniques, no obscure ingredients. Just bright, puckery lemon custard under a sweet, marshmallowy cap.
Kitchen Tips
- Stir the cornstarch mixture constantly as it thickens. Walk away for 30 seconds and you’ll have lumps.
- Add the egg yolks off the heat first, then return to low. This tempers them gently so you don’t end up with scrambled eggs in your pie.
- Spread the meringue all the way to the crust edges and seal it. Gaps let steam escape and cause the meringue to shrink and weep.
- A slow oven is key for the meringue. You want it golden on top but still soft and pillowy inside.
Ingredients
Directions
Combine cornstarch and 1 cup plus 2 tbl. of sugar, add water slowly, stirring constantly, until thick and smooth.
Add slightly beaten egg yolks, butter, lemon rind and juice and salt.
Cook for 2 or 3 minutes.
Pour into baked shell.
Cover with meringue made from 3 egg whites, beaten stiff and 2 tbl. sugar.
Bake in a slow oven 15 minutes or until brown.
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