Need Hope? Lemon Meringue or Lemon Cream Pie

Recipe cardFeeling hopeless that you will get everything done you need to get done this week? Don’t. The week will march forth perfectly for you. Not enough? then maybe you need a little Bob Hope for hope this week.

This recipe comes from my great grandmother’s collection. I have no idea where she clipped it from or when. I know it has been floating around since the 50s and perhaps earlier. Rumors say this was his mother’s recipe and Bob Hope’s favorite pie. This one has a nice option of skipping the meringue if you don’t want to fuss with one or if you just don’t like them.

Bob Hope’s Lemon Meringue or Lemon Cream Pie

3 tbs corn starch
1 cup plus 2 scant tbs sugar
4 tbs lemon juice
grated rind of one lemon
1 tbs butter
4 eggs
1 1/2 cups boiling water
5 tablespoons sugar for meringue (or sweetened whipped cream or dessert whip for topping)

Separate the eggs. One egg alone; three egg whites in a large bowl; all yolks together in one bowl. Beat egg yolks until thick. Combine with corn starch, sugar, lemon juice, lemon rind and butter in top of double boiler. Mix slowly. Add boiling water. Coook until thick, constantly stirring. Let mixture cool. Beat single egg white until stiff. After mixture coools, fold in the beaten egg white. Pour into a baked 9″ pie shell.

For the meringue: Beat remaining egg whites until almost stiff. Then gradually add 5 tablespoons sugar, beating until meringue is very stiff. Swirl over filling. Bake at 300 for 30 minutes.

Variation: Lemon Cream Pie–Pour custard mixture in baked pie shell. After baking cool and cover with sweetened whipped cream or dessert whip.


  1. Hi. I ran across your blog when I was looking for others with an interest in retro food. This looks like a great recipe. I have recently been transcribing and editing my Great Grandmother’s recipes into a book. I think there are a couple of other lemon pie recipes in there, and a lot more. I’ve recently published it as an ebook, “Emma’s Pennsylvania Kitchen”, here:

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