Classic Lemon Meringue Pie with a Bob Hope Twist
This delightful lemon meringue pie, famously inspired by Bob Hope, balances a sweet and tangy lemon filling with a light, fluffy meringue topping. The perfect combination of flavors and textures makes this pie a timeless family favorite, ideal for gatherings or as a special treat.
8
Servings
N/A
Calories
14
Ingredients
Ingredients
sugar
1 1/2 cups (divided)
sugar
3 tablespoons (for filling)
cornstarch
4 tablespoons (divided)
cornstarch
1 teaspoon (for meringue)
water
3/4 cup (cold)
butter
3 tablespoons (unsalted)
eggs
4 (separated)
lemon juice
6 tablespoons (fresh)
salt
1 pinch (for filling)
lemon peel
1 1/2 teaspoons (minced and rehydrated in 2 tablespoons water)
salt
1/4 teaspoon (for meringue)
cream of tartar
1/4 teaspoon (for meringue)
sugar
2 1/2 tablespoons (for meringue)
vanilla extract
1/2 teaspoon (for meringue)
Instructions
1
Begin by baking a pie crust and setting it aside to cool completely.
2
Preheat your oven to 350°F (175°C).
3
In a medium saucepan, combine 1 1/2 cups sugar, 4 tablespoons cornstarch, and 3/4 cup cold water.
4
Cook over medium-low heat, stirring constantly, until the mixture thickens and comes to a simmer.
5
Add the butter and stir until fully melted.
6
Remove the saucepan from heat and whisk in the egg yolks one at a time.
7
Stir in the fresh lemon juice, a pinch of salt, and the rehydrated lemon peel.
8
Return the saucepan to low heat and gently reheat for 2-3 minutes, stirring constantly. Avoid bringing it to a boil.
9
Pour the lemon filling into the cooled pie crust and allow it to cool to room temperature.
10
For the meringue, ensure your glass mixing bowl is completely clean and dry.
11
In the bowl, beat the egg whites with 1/4 teaspoon salt and cream of tartar until stiff peaks form.
12
Carefully fold in 2 1/2 tablespoons sugar and vanilla extract by hand.
13
Spread the meringue over the lemon filling, sealing to the edges of the crust to prevent shrinking.
14
Bake in the preheated oven for 15 minutes or until the meringue is lightly golden brown.
15
Cool the pie to room temperature, then refrigerate until ready to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is titled Classic Lemon Meringue Pie with a Bob Hope Twist.
Who inspired this lemon meringue pie?
This pie was famously inspired by Bob Hope.
How many servings does this pie provide?
This recipe makes 8 servings.
What is the recommended oven temperature for baking the pie?
The oven should be preheated to 350°F (175°C).
How many ingredients are required in total?
There are 14 ingredients used in this recipe.
What should I do with the pie crust before adding the filling?
You should bake the pie crust and set it aside to cool completely.
How is the lemon filling thickened?
The filling is thickened using a combination of sugar, cornstarch, and cold water cooked over medium-low heat.
How much sugar is needed for the main filling mixture?
The recipe calls for 1 1/2 cups of sugar for the initial mixture.
What type of butter should be used?
The recipe specifies 3 tablespoons of unsalted butter.
How many eggs are needed and how are they prepared?
You need 4 eggs, which must be separated into yolks for the filling and whites for the meringue.
When are the egg yolks added to the filling?
Whisk in the egg yolks one at a time after the saucepan has been removed from the heat.
Is fresh or bottled lemon juice recommended?
The recipe calls for 6 tablespoons of fresh lemon juice.
How do you prepare the lemon peel for this recipe?
Mince 1 1/2 teaspoons of lemon peel and rehydrate it in 2 tablespoons of water.
Should the lemon filling be boiled after adding the yolks?
No, avoid bringing the mixture to a boil; gently reheat it for 2-3 minutes while stirring.
What type of bowl is best for beating egg whites?
A clean and dry glass mixing bowl is recommended for the meringue.
What level of stiffness is required for the egg whites?
The egg whites should be beaten until stiff peaks form.
What ingredients are used to stabilize and flavor the meringue?
Salt, cream of tartar, sugar, and vanilla extract are added to the meringue.
How is the sugar incorporated into the meringue?
Carefully fold in the 2 1/2 tablespoons of sugar and vanilla extract by hand.
How do you prevent the meringue from shrinking?
Spread the meringue over the lemon filling, making sure to seal it to the edges of the crust.
How long should the pie bake once the meringue is added?
Bake it for 15 minutes or until the meringue is lightly golden brown.
What is the cooling process for this pie?
Cool the pie to room temperature first, then refrigerate until you are ready to serve.
Is cornstarch used in the meringue?
Yes, the ingredient list specifies 1 teaspoon of cornstarch for the meringue.
How much vanilla extract is used in the meringue?
The recipe uses 1/2 teaspoon of vanilla extract for the meringue.
What tags characterize this dessert?
Tags include pie, lemon, meringue, dessert, classic, bob hope, citrus, and family recipe.
What is the texture of the meringue topping?
The description defines it as a light, fluffy meringue topping.
Is the lemon filling sweet or tangy?
The recipe is designed to balance both sweet and tangy flavors.
What should the consistency of the filling be before pouring it into the crust?
The mixture should be thickened and simmered until it reaches a consistency that coats the spoon.
How much salt is used in the filling?
A single pinch of salt is used for the lemon filling.
How much cream of tartar is needed?
The meringue requires 1/4 teaspoon of cream of tartar.
Is this recipe considered a classic?
Yes, it is described as a timeless family favorite and a classic lemon meringue pie.