Ingredients for Bob Hope's Lemon Meringue Pie
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 cup water
- 1/4 cup (1/2 stick) unsalted butter
- Eggs
- 1 cup fresh lemon juice
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 teaspoon cream of tartar
- Vanilla Extract
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How to Make Bob Hope's Lemon Meringue Pie
- Begin with a pre-made or homemade 9-inch pie crust. If making your own, ensure it's completely baked and cooled.
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/2 cup water until smooth.
- Cook over medium-low heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 1-2 minutes).
- Remove from heat and whisk in 1/4 cup (1/2 stick) unsalted butter until melted and smooth.
- Temper the egg yolks by whisking 1 tablespoon of the hot lemon mixture into 4 large egg yolks. Then pour the tempered egg yolks into the saucepan with the remaining mixture and whisk continuously.
- Stir in 1 cup fresh lemon juice, 1/4 teaspoon salt, and 1 tablespoon lemon zest.
- Gently heat for 2-3 minutes, stirring constantly, until the mixture is slightly thickened. Do not boil.
- Pour the lemon filling into the prepared pie crust. Let cool slightly.
- For the meringue: In a spotlessly clean, dry bowl, beat 4 large egg whites with a pinch of salt and 1/2 teaspoon cream of tartar until soft peaks form.
- Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form.
- Gently fold in 1 teaspoon vanilla extract.
- Spread the meringue evenly over the lemon filling, sealing the edges to the crust.
- Bake for 12-15 minutes, or until the meringue is lightly golden brown.
- Cool completely to room temperature before refrigerating for at least 4 hours (or preferably overnight) to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
1488g
Fat
140g
Carbs
136g
