Recipe for Bob Hope's Favorite Lemon Pie
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Ingredients: 1 cup plus 2 tablespoons sugar 3 tablespoons cornstarch 1 cup boiling water 4 tablespoons lemon juice 2 tablespoons butter 4 lightly beaten egg yolks dash of salt grated lemon rind of a lemon 3 egg whites 2 tablespoons sugar 1 baked pie shell Combine the cornstarch and sugar in pot. Add water slowly, stirring constantly until thick and smooth. Add the lightly beaten egg yolks, butter, lemon rind, lemon juice and salt. Mix well and cook for 3 minutes. Pour into a baked pie shell. Make a meringue from the 3 egg whites that have been beaten stiff with 2 tablespoons of sugar. Top the lemon pie with the meringue. Bake in a 300 degree oven for 15 minutes or until meringue is lightly browned. Cool to a room temperature before refrigerating. This will help keep the meringue from weeping. Recipe by Bob Hope, taken from the out of print cookbook "Think Christmas" Published by the Junion League of the City of Washington, 1975...
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 Barefoot Contessa Pantry Lemon Curd Light, creamy and bursting with bright lemon flavor, this Barefoot Contessa Lemon Curd is exceptional. Spoon onto a scone for an incredible breakfast or teatime snack. Fill tiny tartlets with curd and top with fresh fruit for a wonderful dessert in no time. This Lemon Curd from the Barefood Contessa Pantry is rich with lemon zest and tastes wonderful on warm scones and muffins. Barefoot Contessa Pantry is the beginning of a full line of products for breakfast, lunch and dinner that let you make my classic recipes in no time at all. Size: 9.5 oz..Click Here for More Info! Back to Pie Recipes
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